Mackerel Escabèche with Asparagus and Artichoke Hearts


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


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