Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes
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Ingredients
| 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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Instructions
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.