Molho Cru Portuguese Sauce For Fried Fish Recipes

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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

MOLHO CRU (PORTUGUESE SAUCE FOR FRIED FISH)



Molho Cru (Portuguese Sauce for Fried Fish) image

From a Facebook group called Portuguese Recipes. Essentially a group for people who like and collect Portuguese recipes. Since we like fish, in our home, this makes for a good recipe to try.

Provided by Studentchef

Categories     Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1/2 small onion, chopped
3 garlic cloves, chopped
2 tablespoons portuguese olive oil
2 tablespoons portuguese fresh crused red peppers
1 teaspoon red wine vinegar
fresh parsley, chopped

Steps:

  • Mix all togther, serve cold. all ingredients are more or less to taste.

Nutrition Facts : Calories 545.6, Fat 54.3, SaturatedFat 7.5, Sodium 9.2, Carbohydrate 14.8, Fiber 2.4, Sugar 4.7, Protein 2.3

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