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Mackerel W Balsamic Vinegar, Artichokes and Sundried Tomato

4 tb Virgin olive oil
1/4 c 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 tb Sundried tomato julienne
1 c Balsamic vinegar
1 c Dry white wine
2 oz Cold butter
Salt; to taste
Freshly-ground black pepper; to taste


In a 12-inch skillet, heat virgin oil until smoking. Season mackerel and dredge both sides in flour. Saute 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. This recipe yields 4 main course servings.




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