Ingredients for Portuguese Vinegar Marinade Or Sauce Molho Escabeche For Fish
- Olive Oil
- 1 medium onion, thinly sliced
- Garlic Cloves
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika (optional)
- Cider Vinegar
- Coarse Salt
- White Pepper
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How to Make Portuguese Vinegar Marinade Or Sauce Molho Escabeche For Fish
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 1 medium onion, thinly sliced, and fry until translucent (about 5 minutes).
- Reduce heat to medium. Add 2 cloves garlic, minced, and cook until fragrant (about 2 minutes).
- Stir in 1 bay leaf, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon smoked paprika (optional). Cook for 1 minute.
- Remove from heat.
- Add 1/2 cup white wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly.
- Pour the Escabeche over cooked fish immediately, or marinate fish in the refrigerator for 2-3 days before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
12g
Carbs
1g
