Mackerel Escabeche with Asparagus and Artichoke Hearts

1. 1

   In a large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering.

2. 2

   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.

3. 3

   Transfer the fillets to a deep platter or shallow baking dish and discard the oil in the skillet.

4. 4

   Add the remaining 1/4 cup plus 2 tablespoons of olive oil to the skillet and heat until shimmering.

5. 5

   Add the asparagus, artichoke hearts, garlic, bay leaves and pimenton and cook over moderate heat until the vegetables are lightly browned and the asparagus are just tender, about 6 minutes.

6. 6

   Remove from the heat, add the vinegar and pour over the fish.

7. 7

   Let cool slightly, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.