Mackerel w balsamic vinegar, artichokes & sundried tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| ¼ | cup | Flour |
| 2 | Fresh mackerel; gutted, fileted, | |
| And boned to yield 1 1/2 lbs | ||
| 12 | Baby artichokes; outer leaves removed | |
| And thinly sliced; (1/16\") | ||
| 4 | tablespoons | Sundried tomato julienne |
| 1 | cup | Balsamic vinegar |
| 1 | cup | Dry white wine |
| 2 | ounces | Cold butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
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@...
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.