Minted Mackerel and Mushroom Escabeche
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Gen 2026
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This minted mackerel and mushroom escabeche is a sophisticated, heart-healthy dish that celebrates the vibrant flavours of the Mediterranean. By lightly frying fresh mackerel and then marinating it in a warm, acidic dressing of white-wine vinegar, dry vermouth and lemon, the oily fish takes on a wonderful depth and tang. The addition of earthy wild mushrooms and a punch of fresh mint provides a beautiful contrast to the richness of the fillets.
Perfect for a light lunch or an elegant starter, this recipe is designed to be prepared ahead and served at room temperature, allowing the flavours to fully develop. Mackerel is an excellent source of omega-3 fatty acids, making this dish as nutritious as it is delicious. Serve with grilled sourdough to soak up the fragrant, herb-flecked oil.
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Ingredients for Minted Mackerel and Mushroom Escabeche
4 (6-to 200g ) Spanish mackerel fillets
2 cucchiai di farina semplice
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 cucchiaini di fiocchi di peperoncino rosso piccante
4 strips lemon zest
120ml di vermouth secco
45ml di aceto di vino bianco
1 cucchiaio di succo di limone fresco
1/2 tazza di menta tritata grossolanamente
How to make Minted Mackerel and Mushroom Escabeche
Back to contentsPat 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.
Avvertenza
Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.
Article history
The information on this page is peer reviewed by qualified clinicians.
29 Gen 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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