Mackerel Escabèche with Asparagus and Artichoke Hearts


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