Mackerel w balsamic vinegar, artichokes & sundried tomatoes

Yield: 4 servings

Measure Ingredient
4 tablespoons Virgin olive oil
¼ cup Flour
2 \N Fresh mackerel; gutted, fileted,
\N \N And boned to yield 1 1/2 lbs
12 \N Baby artichokes; outer leaves removed
\N \N And thinly sliced; (1/16\")
4 tablespoons Sundried tomato julienne
1 cup Balsamic vinegar
1 cup Dry white wine
2 ounces Cold butter
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

In a 12-inch skillet, heat virgin oil until smoking. Season mackerel and dredge both sides in flour. Saute mackerel skin-side down until golden brown (about 4 to 5 minutes) and remove to warm plate, skin-side up. Add thinly sliced artichokes and cook 1 minute until wilted. Add sundried tomato julienne, balsamic vinegar, white wine and bring to a boil. Place fish filets skin-side up and cook until just cooked through (about 3 minutes). Remove fish to warm serving dish. Add cold butter to sauce and swirl until incorporated. Season with salt and pepper and pour over fish.

Serve immediately. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5632 broadcast 02-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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