Mackerel Escabèche with Asparagus and Artichoke Hearts


  • 0.25 teaspoon(s) Pimentón de la Vera
  • 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 more ingredients
    • 2 bay leaves
    • 8 thick asparagus spears

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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