Mackerel Escabèche with Asparagus and Artichoke Hearts


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

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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