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 zest

1/2 cup dry vermouth

3 tablespoons white-wine vinegar

1 tablespoon fresh lemon juice

1/2 cup coarsely chopped mint

Description

Mint Gives Sprightliness To Robust Mackerel And Mushrooms In A Quick Escabeche That Manages To Be Both Substantial And Refreshing.

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