Minted Mackerel and Mushroom Escabeche

Ingredients for Minted Mackerel and Mushroom Escabeche

• 4 (6-to 200g ) Spanish mackerel fillets

• 2 tablespoons plain flour

• 120ml plus 3 tablespoons extra-virgin olive oil, divided

• 1 red onion, sliced into thin rounds

• 110g mixed fresh wild mushrooms, sliced

• 1/2 teaspoons coriander seeds, lightly crushed

• 1/8 teaspoons hot red pepper flakes

• 4 strips lemon zest

• 120ml dry vermouth

• 45ml white-wine vinegar

• 1 tablespoon fresh lemon juice

• 1/2 cup coarsely chopped mint

How to make Minted Mackerel and Mushroom Escabeche

Pat fish dry and season with 1/2 teaspoons each of salt and pepper, then dredge in flour, shaking off excess.

Heat 45ml 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.

Add remaining 120ml 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 teaspoons salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Stir in vermouth.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.