Minted Mackerel And Mushroom Escabeche Recipe

Name: Minted Mackerel And Mushroom Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-to 7-ounces) Spanish mackerel fillets; 2 tablespoons all-purpose flour; 1/2 cup plus 3 tablespoon extra-virgin olive oil, divided; 1 red onion, sliced into thin rounds; 1/4 pound mixed fresh wild mushrooms, sliced; 1/2 teaspoon coriander seeds, lightly crushed; 1/8 teaspoon hot red pepper flakes; 4 strips lemon; 1/2 cup dry vermouth; 3 tablespoons white-wine vinegar; 1 tablespoon fresh lemon juice; 1/2 cup coarsely chopped mint

Servings: persons

4 (6-to 7-ounces) Spanish mackerel fillets
2 tablespoons all-purpose flour
1/2 cup plus 3 tablespoon extra-virgin olive oil, divided
1 red onion, sliced into thin rounds
1/4 pound mixed fresh wild mushrooms, sliced
1/2 teaspoon coriander seeds, lightly crushed
1/8 teaspoon hot red pepper flakes
4 strips lemon
1/2 cup dry vermouth
3 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1/2 cup coarsely chopped mint

1
Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
2
Heat 3 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total. Transfer fish to a large baking dish (not aluminum) and wipe out skillet.
3
Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add mushrooms, coriander, red pepper flakes, zest, and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Stir in vermouth.
4
Remove from heat and stir in vinegar and lemon juice, then pour over fish. Cool to room temperature, about 30 minutes. Transfer fish to plates. Stir mint into mushroom mixture and spoon over fish. Serve at room temperature.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-to 7-ounces) Spanish mackerel fillets, 2 tablespoons all-purpose flour, 1/2 cup plus 3 tablespoon extra-virgin olive oil, divided, 1 red onion, sliced into thin rounds, and more.

Yes, Minted Mackerel And Mushroom Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minted Mackerel And Mushroom Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions