Molho Escabeche (Vinegar Marinade)

Featured in the Honolulu Star-Advertiser on September 17, 2014.



1/2 cup olive oil
1/2 cup finely chopped Maui Onion
6 garlic cloves, finely chopped
1 bay leaf
1/4 teaspoon saffron threads
1/4 cup finely chopped parsley
1 tablespoon paprika
1/4 teaspoon cinnamon
1/4 cup cider vinegar
1/4 cup red wine vinegar
1/2 teaspoon Hawaiian salt, or to taste
1/4 teaspoon black pepper


  1. In a skillet, heat oil over medium-high heat and saute onion until translucent.
  2. Reduce heat, add garlic, bay leaf, and saffron and cook until it becomes aromatic, about 2 minutes.
  3. Add parsley, paprika, and cinnamon.
  4. Heat through and remove from heat.
  5. Add both vinegars, salt, and pepper.
  6. Mix well and pour over grilled fish or serve on the side.

Makes 1 1/2 cups.

Approximate Nutrient Analysis per tablespoon serving (not including salt to taste):
50 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 50 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein


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