Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes

• 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

1. In a 12-inch skillet, heat virgin oil until smoking.
2. Season mackerel and dredge both sides in flour.
3. Saute mackerel skin-side down until golden brown (4 to 5 minutes) and remove to warm plate, skin-side up.
4. Add thinly sliced artichokes and cook 1 minute until wilted.
5. Add sundried tomato julienne, balsamic vinegar, white wine and bring to a boil.
6. Place fish fillets skin-side up and cook until just cooked through (approximately 3 minutes).
7. Remove fish to warm serving dish.
8. Add cold butter to sauce and swirl until incorporated.
9. Season with salt and pepper and pour over fish.
10. Serve immediately.

virgin olive oil, flour, fresh mackerel, baby artichokes, tomato julienne, balsamic vinegar, white wine, cold butter, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5337 (may not work)