Minted Mackerel and Mushroom Escabeche

Name: Minted Mackerel and Mushroom Escabeche
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons coriander seeds, lightly crushed; 118 milliliters dry vermouth; 2 Tbsps all-purpose flour; 113 grams mixed fresh wild mushrooms, sliced; 1 Tbsp fresh lemon juice; 4 strips lemon zest; 118 milliliters coarsely chopped mint; 118 milliliters extra-virgin olive oil, divided; 1 red onion, sliced into thin rounds; 0 teaspoons hot red pepper flakes; 680 grams Spanish mackerel fillets; 3 Tbsps white-wine vinegar

Need a dairy free and pescatarian main course? Minted Mackerel and Mushroom Escabeche could be a tremendous recipe to try. One serving contains 571 calories, 36g of protein, and 41g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 1 hour. If you have coriander seeds, olive oil, onion, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

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

Ingredients you will need

Salt And Pepper

All Purpose Flour

Fish

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.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Transfer fish to a large baking dish (not aluminum) and wipe out skillet.

Ingredients you will need

Fish

Equipment you will use

Baking Pan

Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Coriander

Mushrooms

Vermouth

Salt

Remove from heat and stir in vinegar and lemon juice, then pour over fish. Cool to room temperature, about 30 minutes.

Ingredients you will need

Lemon Juice

Vinegar

Fish

Transfer fish to plates. Stir mint into mushroom mixture and spoon over fish.

Ingredients you will need

Mushrooms

Fish

Mint

Serve at room temperature.

Escabeche can marinate, chilled, 1 day.

Equipment

Frying Pan

Baking Pan

Ingredients

Servings:

1teaspoons

coriander seeds, lightly crushed 118milliliters

dry vermouth 2Tbsps

all-purpose flour 113grams

mixed fresh wild mushrooms, sliced 1Tbsp

fresh lemon juice 4strips

lemon zest 118milliliters

coarsely chopped mint 118milliliters

extra-virgin olive oil, divided 1

red onion, sliced into thin rounds 0teaspoons

hot red pepper flakes 680grams

Spanish mackerel fillets 3Tbsps

white-wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.