Mackerel Escabèche with Asparagus and Artichoke Hearts

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network