Portuguese Vinegar Marinade Or Sauce Molho Escabeche For Fish Recipes

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

Ingredients

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

ESCABECHE (SWEET AND SOUR FISH)

Escabeche (Sweet and Sour Fish) image

Make and share this Escabeche (Sweet and Sour Fish) recipe from Food.com.

Provided by Mariz48746

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 lbs red snapper, whole fish
4 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground pepper
2 tablespoons soy sauce
1/2 cup apple cider vinegar or 1/2 cup white vinegar
1/4 water
1/2 cup brown sugar
1 large chopped onion
6 tablespoons minced garlic
1/2 cup ginger, julienned
1/2 cup carrot, julienned
1/2 cup red bell pepper
1/2 cup scallion, julienned (spring onions)
1 tablespoon sifted flour

Steps:

Clean the fish and slit it open. Let it stand for few minutes and drain well.
Sprinkle fish with 1 tbsp salt.
In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
In the same skillet, sauté the garlic until light brown, then sauté onion.
Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
When the mixture boils, add flour to thicken. Then, add the fish.
Cover the skillet and simmer for 5 minutes.

PORTUGUESE VINEGAR SAUCE W/ HOT PEPPER PASTE FOR FISH (MOLHANGA)

Portuguese Vinegar Sauce W/ Hot Pepper Paste for Fish (Molhanga) image

Entered for safe-keeping, this is a very tangy sauce for fish, packing heat, provided by Ana Patuleia Ortins in "Portuguese Homestyle Cooking". It uses Recipe #460621 #460621 as an ingredient. The use of whole cumin seed is traditional when making molhanga, but if unavailable, use cumin powder. Note that those who are allergic to ragweed may be severely allergic to safflower as well. Edited 7/06/12 to add smoked paprika as an option.

Provided by KateL

Categories Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon cumin seeds or 1/4 teaspoon cumin powder
6 garlic cloves, finely chopped
1/2 teaspoon coarse salt (to taste)
3/4 teaspoon paprika or 3/4 teaspoon smoked paprika
1 -2 dash ground nutmeg (optional)
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1 teaspoon hot pepper paste, such as Recipe # 460621 # 460621 or 1 teaspoon hot chili sauce
3 tablespoons finely chopped parsley
1 tablespoon olive oil, leftover from frying fish if not too dark or 1 tablespoon fresh olive oil
1/4 cup water
3/4 wine vinegar

Steps:

Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley.
Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil.
To use, pour over the cooked fish or serve on the side.

Nutrition Facts : Calories 40.9, Fat 3.5, SaturatedFat 0.5, Sodium 294.5, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 0.5

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