Best Molho Cru Angolan Sauce For Seafood Recipes
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
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 (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
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
SHALLOT- BUTTER SAUCE FOR SEAFOOD BBQ
This sauce is wonderful for BBQ oysters. Just slip some into the oyster when the shell pops open. Myself, I nearly always add garlic but it is a lovely subtle sauce even without my friend Ms Garlic. There is enough sauce for 4 servings of seafood
Provided by Bergy
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put 2 tbsp butter in fry pan and sauté the shallots until transparent& golden 5 minutes.
- Whisk in the beer, vinegar, lemon juice& cayenne.
- Heat 2-3 minutes until bubbly and kind of syrupy.
- Cut remaining butter into table spoons and over very low heat (barely warm) adding a tbsp at a time whisking it into the sauce.
- Add the next piece only after the previous one has melted inches.
- Remove sauce from heat and whisk in the hot sauce and parsley.
- Season with salt and pepper.
- Serve the sauce barely warm with your favorite seafood.
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