Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
     1/4  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

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)