1/2 Photos of Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish
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.
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- 1/2 cup olive oil, left over from frying fish if not too dark or 1/2 cup fresh olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 6 garlic cloves, finely chopped
- 1 bay leaf
- 1/4 cup finely chopped parsley
- 1 tablespoon paprika or 1 tablespoon smoked paprika
- 1/2 cup cider vinegar or 1/2 cup red wine vinegar
- 1/2 teaspoon coarse salt (to taste)
- 1/4 teaspoon white pepper or 1/4 teaspoon black pepper
- 1In 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.
- 2Add the bay leaf, parsley, and paprika.
- 3Heat through and remove from the heat.
- 4Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
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Nutritional Facts for Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish
Serving Size: 1 (57 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 176.8
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 2.5 g
- Cholesterol 0.0 mg
- Sodium 198.3 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.7 g
- Sugars 0.7 g
- Protein 0.5 g