Italian recipes

Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 tablespoons virgin olive oil

1/4 cup flour

2 fillets fresh mackerel -- gutted, fileted, and boned to yield 1 1/2 lbs

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, and boned to yield 1 1/2 lbs

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

Preparation / Directions:

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)

Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes

Ingredients:

Preparation / Directions:

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