Mackerel Escabèche with Asparagus and Artichoke Hearts


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