Portuguese Vinegar Marinade or Sauce Molho Escabeche for Fish
Transport your taste buds to the sun-soaked coasts of Portugal with this flavorful Portuguese Vinegar Marinade or Sauce, known as Molho Escabeche. Perfectly designed to complement delicate fish dishes, this tangy, aromatic sauce is a harmonious blend of extra virgin olive oil, garlic, smoked paprika, and red onion infused with the bold zing of white wine vinegar and dry white wine. Accented by bay leaves and a touch of parsley for freshness, this versatile sauce can be drizzled over fried, grilled, or baked fish to elevate its flavor or used as a marinade to deeply infuse your fish with its vibrant essence. Ready in just 30 minutes, this classic Portuguese recipe is quick, simple, and packed with Mediterranean flair, making it a must-try for seafood lovers.
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Recipe Information
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon smoked paprika
- 1 medium red onion, thinly sliced
- 2 bay leaves
- 0.33 cup white wine vinegar
- 0.33 cup dry white wine
- 0.25 cup water
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil and let it warm for about 1 minute.
Add the thinly sliced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Stir in the smoked paprika, followed by the thinly sliced red onion, and sauté for 3-4 minutes until the onion softens and becomes translucent.
Add the bay leaves and stir to combine the flavors.
Pour in the white wine vinegar, dry white wine, and water. Stir to blend the ingredients.
Season the mixture with salt and freshly ground black pepper. Bring the sauce to a light simmer.
Reduce the heat to low and let the sauce simmer gently for 10-12 minutes, stirring occasionally, until the flavors meld together and the sauce slightly reduces.
Remove the bay leaves and taste the sauce. Adjust seasoning with more salt or vinegar, if needed.
Pour the warm Molho Escabeche over cooked fish (fried, grilled, or baked) or use it as a marinade by submerging the fish in the sauce for a few hours in the refrigerator.
Sprinkle with fresh parsley before serving, if desired.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 127 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
