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.

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