Minted Mackerel and Mushroom Escabeche

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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

Directions

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