| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Molto03 |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5632 broadcast 02-09-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”