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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 tbsp. virgin olive oil
1/4 cup flour
2 (3/4 lb. each) fresh mackerel, gutted, filleted, and boned
12 baby artichokes, outer leaves removed and thinly sliced
4 tbsp. sundried tomato julienne
1 cup balsamic vinegar
1 cup dry white wine
2 oz. cold butter
Salt, to taste
Freshly ground black pepper, to taste
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Directions:
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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 (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 fillets skin-side up and cook until just cooked through (approximately 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.
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