Mackerel Escabèche with Asparagus and Artichoke Hearts

Ingredients

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

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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