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Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes |
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| Course : |
Italian |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 4 |
tablespoons |
virgin olive oil |
| 1/4 |
cup |
flour |
| 2 |
fillets |
fresh mackerel -- gutted, fileted, |
| 12 |
medium |
baby artichokes -- outer leaves removed and thinly sliced -- (1/16 inch) |
| 4 |
tablespoons |
sundried tomato julienne |
| 1 |
cup |
balsamic vinegar |
| 1 |
cup |
dry white wine |
| 2 |
ounces |
cold butter |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
| 4 |
tablespoons |
virgin olive oil |
| 1/4 |
cup |
flour |
| 2 |
fillets |
fresh mackerel -- gutted, fileted, |
| 12 |
medium |
baby artichokes -- outer leaves removed and thinly sliced -- (1/16 inch) |
| 4 |
tablespoons |
sundried tomato julienne |
| 1 |
cup |
balsamic vinegar |
| 1 |
cup |
dry white wine |
| 2 |
ounces |
cold butter |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
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Preparation:
In a 12-inch skillet, heat virgin oil until smoking. Season mackerel and dredge both sides in flour. Sauté 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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5632) |
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