Molho Cru Portuguese Sauce For Fried Fish Recipes

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PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

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



Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish image

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

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

MOLHO DE PIRI-PIRI PORTUGUESE HOT RED PEPPER SAUCE

Provided by Food Network

Categories     main-dish

Yield about 1 1/2 cups

Number Of Ingredients 4



Molho de Piri-Piri Portuguese Hot Red Pepper Sauce image

Steps:

  • Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room termperature. The sauce will keep well for about a month. Shake the sauce every time you use it. Note: For mellower flavor, roast the peppers uncovered for 15 minutes at low oven heat (300 degrees F.), cool until easy to handle, then slip off the skins. Otherwise, prepare as directed.

2 to 6 chili peppers, depending upon their hotness
1 teaspoon kosher or coarse salt
1 cup olive oil
1/3 cup cider vinegar

MOLHO CRU (PORTUGUESE SAUCE FOR FRIED FISH)

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



Molho Cru (Portuguese Sauce for Fried Fish) image

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

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

MOLHO CRU (ANGOLAN SAUCE FOR SEAFOOD)

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



Molho Cru (Angolan Sauce for Seafood) image

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

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

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