Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes Recipe

Name: Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mackerel with Balsamic Vinegar, Artichokes and Sundried Tomatoes

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