Portuguese Fresh Tuna Sauce And Marinade Food

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PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH



Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish image

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.

Provided by KateL

Categories     Sauces

Time 15m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6

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