iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Italian Parsley and Beet Salad

Ingredients:
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil plus more for drizzling
2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
Equipment: an adjustable-blade slicer
Accompaniment: fresh ricotta or farmer cheese
or grated ricotta salata

Instructions:
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
Mini Provolone Popovers

Ingredients:
1 cup whole milk, 2 large eggs, 1 cup all-purpose flour, 2 tablespoons unsalted butter, melted, divided, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/3 cup finely chopped provolone, 2 tablespoons grated parmesan, 1 1/2 tablespoons chopped chives, Equipment: a 24-cup mini-muffin pan

Instructions:
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
Peppercorn Roasted Pork with Vermouth Pan Sauce

Ingredients:
6 tablespoons pink peppercorns divided
2 tablespoons black peppercorns
1 1/2 tablespoons fennel seeds
7 garlic cloves, minced
3 tablespoons vegetable oil
1 (5-pounds) boneless pork shoulder roast (butt end)
1/2 cup dry vermouth
2 cups reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Equipment: an electric coffee/spice grinder

Instructions:
Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
Serve pork with sauce.
Curry Coriander Shorties

Ingredients:
2 teaspoons coriander seeds
1 1/2 teaspoon curry powder (preferably Madras)
2 sticks unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
Equipment: an electric coffee/spice grinder or a mortar and pestle

Instructions:
Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.
Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
Preheat oven to 350°F with racks in upper and lower thirds.
Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.
Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.
Ginger Garlic Green Beans

Ingredients:
1 pound green beans, trimmed
3 garlic cloves
1 tablespoon soy sauce
1 tablespoon grated peeled ginger
2 teaspoons rice vinegar (not seasoned)
1 tablespoon vegetable oil
1/2 teaspoon Asian sesame oil
1 1/2 teaspoon sesame seeds
toasted

Instructions:
Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry.
While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl.
Add beans and toss. Serve sprinkled with sesame seeds.
Yellow Squash and Bell Pepper Torte

Ingredients:
4 yellow bell peppers, halved lengthwise, stemmed, and seeded
5 to 6 tablespoons olive oil, divided
6 garlic cloves, thinly sliced
2 pounds yellow squash (4 medium), sliced diagonally 1/2 inch thick, divided
1 pound red onions (2 medium), cut crosswise into 1/3-inch-thick rounds
3 tablespoons red-wine vinegar
1/2 cup grated Parmigiano-Reggiano
1/3 cup chopped basil
Equipment: an 8- to 9-inch springform pan
Garnish: Parmigiano-Reggiano shavings and basil leaves

Instructions:
Preheat oven to 425°F with rack in middle.
Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.
While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.
Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.
Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.
Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).
Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.
Romano Risotto with Radishes

Ingredients:
6 cups reduced-sodium chicken broth (48 fl ounces)
2 cups hot water
3/4 stick unsalted butter, divided
1 medium onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup grated Pecorino Romano
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes, julienned
1 tablespoon finely chopped chives
Accompaniment: extra-virgin olive oil for drizzling

Instructions:
Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.
Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.
Bulgur with Herbs

Ingredients:
1 cup bulgur
2 cups boiling-hot water
2 tablespoon olive oil
1/4 cup sliced almonds
1 cup chopped scallions (from 1 bunch)
1/2 cup chopped cilantro
1/2 cup chopped mint
1 tablespoon store-bought roasted-almond oil or olive oil
1 teaspoon fresh lemon juice
or to taste

Instructions:
Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.
Meanwhile, heat olive oil in a small heavy skillet over medium heat until hot, then cook almonds, stirring, until golden, about 1 minute.
Drain bulgur in a medium-mesh sieve, then return to bowl and stir in scallions, herbs, store-bought roasted-almond oil (or additional olive oil), 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and almonds (with oil). Season with salt and more lemon juice if desired. Serve at room temperature.
Grilled Eggplant Parmigiana Heros

Ingredients:
1 1/2 pounds tomatoes, chopped
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
5 garlic cloves, chopped
1/4 teaspoon hot red pepper flakes
1/3 cup grated Parmigiano-Reggiano
4 (6-inch) hero or hoagie rolls, split
1/4 cup extra-virgin olive oil, divided
2 (1-pound) eggplants
1/2 pound thinly sliced provolone or fresh mozzarella, divided
1 cup basil leaves
chopped

Instructions:
Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Brush cut side of rolls with 1 tablespoon oil total.
Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.
Cantaloupe and Cream Sherry Granita

Ingredients:
1/2 cup water
1/3 cup sugar
2 medium cantaloupes, seeded and cut into 1-inch pieces (8 cups)
1/4 cup fresh lemon juice
6 tablespoons cream Sherry

Instructions:
Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.
Beefsteak Tomato, Butterhead Lettuce, and Bacon with Blue Cheese Dressing

Ingredients:
6 bacon slices, chopped
1/2 cup sour cream
3 tablespoons whole milk plus additional if necessary
2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese (1/4 pound), divided
1 (1/2-pound) head Bibb or Boston lettuce
1 large beefsteak tomato
cut into wedges

Instructions:
Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.
Cheesy Creamed Corn with Cilantro

Ingredients:
3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs

Instructions:
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
Nectarine Golden Cake

Ingredients:
1 cup all-purpose flour, 2 teaspoons baking powder, Rounded 1/4 teaspoon salt, 1 stick unsalted butter, softened, 3/4 cup plus 1/2 tablespoon sugar, divided, 2 large eggs, 1 teaspoon pure vanilla extract, 1/8 teaspoon pure almond extract, 2 nectarines, pitted and cut into 1/2-inch-thick wedges, 1/2 teaspoon grated nutmeg, Equipment: a 9-inch springform pan

Instructions:
Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
Whisk together flour, baking powder, and salt.
Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.
Black Pepper Spice-Rubbed Beef Tenderloin

Ingredients:
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

Instructions:
Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
Preheat oven to 350°F with rack in middle.
Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
Cut off string and slice beef. Serve warm or at room temperature.
Watermelon and Cucumber Mint Tsatsiki Salad

Ingredients:
1 small garlic clove
2 medium cucumbers (1 pound total), divided
1 1/2 cups plain Greek-style yogurt
2/3 cup chopped mint, divided
1 (3-pounds) piece watermelon, rind removed and fruit cut into 1-inch chunks (6 cups)
2 tablespoons fresh lime juice
Flaky sea salt such as Maldon

Instructions:
Mince and mash garlic to a paste with a pinch of salt and transfer to a bowl.
Peel 1 cucumber, then halve lengthwise and seed. Coarsely grate into bowl with garlic paste. Stir in yogurt, 1/3 cup mint, and 3/4 teaspoon salt to make tsatsiki.
Peel remaining cucumber and halve lengthwise. Cut crosswise into 1/3-inch-thick slices.
Toss sliced cucumber with watermelon, remaining 1/3 cup mint, and lime juice in a large bowl.
Serve fruit with tsatsiki. Sprinkle with sea salt to taste.
Quince Poached in Cardamom Syrup

Ingredients:
4 quinces (about 2 pounds total)
6 cups water
2 cups sugar
4 (1/4-inch-thick) lemon slices
4 (1/4-inch-thick) orange slices
6 green cardamom pods
gently crushed

Instructions:
Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).
Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.
Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to room temperature, about 1 hour (color will deepen). Discard cardamom pods.
Concord Grape Sorbet (Sorbetto di Uva)

Ingredients:
2 pounds Concord grapes (about 2 quarts), stemmed, divided
3/4 cup superfine granulated sugar
Equipment: an ice cream maker

Instructions:
Purée half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Repeat with remaining grapes to yield 3 cups purée. Whisk in sugar until dissolved. Chill until very cold, 3 to 6 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 2 hours.
Sautéed Kale with Kohlrabi

Ingredients:
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer

Instructions:
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
Okra with Scallion, Lime, and Ginger

Ingredients:
1 pound small to medium okra, trimmed, leaving tops and tips
1 cup chopped scallions (about 1 bunch)
3 tablespoons vegetable oil
1 (2- by 1-inch) piece peeled ginger, cut into very thin matchsticks
Lime wedges

Instructions:
Steam okra in a steamer over boiling water, covered, until just tender, about 7 minutes. Transfer to a serving dish.
Cook scallions in oil with 1/2 teaspoon salt in a small skillet over medium heat, stirring, just until softened, 1 to 3 minutes. Pour over okra and toss with ginger. Serve with lime wedges for squeezing over okra.
Dill Chicken Paillards with Tomato-Dill Relish

Ingredients:
4 (6-ounces) skinless boneless chicken breast halves
1/4 cup extra-virgin olive oil
1/4 cup chopped dill
3 tablespoons finely chopped shallot
1 tablespoon grainy mustard
1 tablespoon white-wine vinegar
1 pintcherry tomatoes
quartered

Instructions:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.
Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.
Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.
Peach Prosecco Spritzers

Ingredients:
2 ripe peaches (about 1 1/2 pounds total), pitted and coarsely chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar, or to taste
1 (750-ml) chilled bottle Prosecco or other sparkling wine
About 1 1/2 cups seltzer or club soda, chilled
Garnish: mint sprigs

Instructions:
Purée peaches with lemon juice and 1 1/2 tablespoons sugar in a blender until smooth. Blend in more sugar if desired. Strain through a fine-mesh sieve into a pitcher, pressing on and then discarding solids. Stir in Prosecco.
Pour into 8 (10-ounces) glasses filled halfway with ice. Top off with seltzer.
Minted Mackerel and Mushroom Escabeche

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

Instructions:
Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
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. Transfer fish to a large baking dish (not aluminum) and wipe out skillet.
Add remaining 1/2 cup 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 teaspoon 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.