Mackerel Escabèche with Asparagus and Artichoke Hearts

Ingredients

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