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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photo by 2Bleu photo by 2Bleu
photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
15mins
Ingredients:
9
Yields:
1 1/4 cups
Serves:
6
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ingredients

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directions

  • 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.
  • Add the bay leaf, parsley, and paprika.
  • Heat through and remove from the heat.
  • Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

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Reviews

  1. 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.
     
  2. 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.
     
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