Mackerel Escabèche with Asparagus and Artichoke Hearts


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

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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