Mackerel Escabèche with Asparagus and Artichoke Hearts


  • 0.5 cup(s) extra-virgin olive oil
  • 4 large garlic cloves
  • Salt and freshly ground pepper
  • 2 bay leaves
  • 0.5 cup(s) sherry vinegar
  • 1 6.5-ounce jar of marinated artichoke hearts
  • 8 thick asparagus spears
  • + 2 more ingredients
    • 0.25 teaspoon(s) Pimentón de la Vera
    • 4 1/2-pound Spanish mackerel fillets with skin

1. In a large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering. Season the fish fillets with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 10 minutes. Transfer the fillets to a deep platter or shallow baking d...

View full recipe at Food & Wine


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