Mackerel Escabèche with Asparagus and Artichoke Hearts


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

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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