Molho Cru Portuguese Sauce For Fried 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

MOLHO CRU (ANGOLAN SAUCE FOR SEAFOOD)

Molho Cru (Angolan Sauce for Seafood) image

Make and share this Molho Cru (Angolan Sauce for Seafood) recipe from Food.com.

Provided by Cluich

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

3 garlic cloves, crushed
1/2 cup green onion, chopped
1/4 cup fresh parsley, chopped
1 teaspoon cumin
1/4 teaspoon sea salt
1/4 cup vinegar
1/4 cup water

Steps:

Combine all ingredients in a blender or food processor and mix until a paste is formed. Chill until needed to serve over fish or other seafood.

Nutrition Facts : Calories 71.2, Fat 1, SaturatedFat 0.1, Sodium 807.7, Carbohydrate 11.4, Fiber 2.9, Sugar 1.9, Protein 3.1

PORTUGUESE-STYLE BAKED FISH

Portuguese-Style Baked Fish image

My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.

Provided by Transylmania

Categories Portuguese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced

Steps:

In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
Preheat the oven to 350.
In a baking pan pour about 1/3 of the sauce.
Put the fish fillets on top of the sauce. Top with the sliced green pepper.
Pour the wine over this and then top with lemon slices.
Pour the rest of the tomato sauce over all and then top with minced parsley.
Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!

Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55

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