Minted Mackerel And Mushroom Escabeche
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tsp
Red Pepper Flake (hot)1 cup
Vermouth (dry)3 tbsps
Wine Vinegar (white-)1 tbsp
Lemon Juice (fresh)1 cup
Mint (coarsely chopped)Directions:
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
3
Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total
4
Transfer fish to a large baking dish (not aluminum) and wipe out skillet
5
Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes
6
Add mushrooms, coriander, red pepper flakes, zest, and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes
7
Stir in vermouth
8
Remove from heat and stir in vinegar and lemon juice, then pour over fish
9
Cool to room temperature, about 30 minutes
10
Transfer fish to plates
11
Stir mint into mushroom mixture and spoon over fish
12
Serve at room temperature
13
Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess
14
Heat 3 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers
15
Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total
16
Transfer fish to a large baking dish (not aluminum) and wipe out skillet
17
Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes
18
Add mushrooms, coriander, red pepper flakes, zest, and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes
19
Stir in vermouth
20
Remove from heat and stir in vinegar and lemon juice, then pour over fish
21
Cool to room temperature, about 30 minutes
22
Transfer fish to plates
23
Stir mint into mushroom mixture and spoon over fish
24
Serve at room temperature