Minted Mackerel and Mushroom Escabeche
Minted Mackerel and Mushroom Escabeche is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.