Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 tablespoons virgin olive oil
1/4 cup flour
2 fillets fresh mackerel -- gutted, fileted,
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,
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:

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)