Mackerel Escabèche with Asparagus and Artichoke Hearts
Ingredients
- 1/2 cup extra-virgin olive oil
- Four 1/2-pound Spanish mackerel fillets with skin, each cut in half crosswise
- Salt and freshly ground pepper
- 8 thick asparagus spears
- One 6.5-ounce jar of marinated artichoke hearts, drained
- 4 large garlic cloves, unpeeled
- 2 bay leaves
- 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
- 1/2 cup sherry vinegar
Instructions
Mackerel Escabèche with Asparagus and Artichoke Hearts serves 8 original recipe by Food & Wine.
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