Photo: Andrew Ridley
Minted Mackerel and Mushroom Escabeche
12 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
658
Calories
17g
Protein
15g
Fat
113g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Spanish Mackerel | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 cup dry vermouth
- 3 tablespoons white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 cup coarsely chopped mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes