Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish

Total Time
Prep 5 mins
Cook 10 mins

Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.

Ingredients Nutrition


  1. In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
  2. Add the bay leaf, parsley, and paprika.
  3. Heat through and remove from the heat.
  4. Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
Most Helpful

This is one of my favorite sauce for fish, as a Portuguese this is a must on fried fish.I've been making this sauce for years, I would'nt change a thing you certainly have it down pact.

Mia #3 November 02, 2012

This definitely has 'Wow' factor. the only change I made was to use just half of the cider vinegar called for, as we preferred a more olive oil dressing. I also used dried parsley (on hand). This was easy to make, and great served over baked tilapia. This would be good on chicken or anything grilled. I can't wait to grill some shrimp and baste it with this stuff. Thanks for another great recipe Kathy! Made for PRMR.

2Bleu July 26, 2011