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Minted Mackerel and Mushroom Escabeche

Minted Mackerel and Mushroom Escabeche Recipe

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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38.29


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