Mackerel Escabèche with Asparagus and Artichoke Hearts


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

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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