ANDALUSIAN ADOBE MARINATING SAUCE FOR FISH

Discussion in 'Recipes' started by margcata, Oct 22, 2011.

  1. margcata

    margcata Banned

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    This marinating recipe hails from Andalusia, Spain´s coast ( Cádiz, Huelva and Málaga ) where the process of marinating fish, especially CAZÓN = TOPE SHARK is common place ...

    ANDALUSIAN MARINATING ADOBE  ...

    2 Tblsps white wine vinegar ( preferably Jérez )

    2 tablespoons Extra virgin olive oil

    3 cloves of garlic minced

    1/2 teaspoon dried oregano

    1/2 teaspoon cumin

    Paprika to taste

    1 dry red flaked chili pepper

    Salt and Black Pepper to taste

    Blend well ... and marinate the fish product of choice ...
     
  2. boar_d_laze

    boar_d_laze

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    Don't you mean adobo with an "O?"  If I'm not mistaken, adobo is a noun, while adobe, with an "e," is a verb; specifically, the first person, present tense, subjunctive form of adobar.  

    FWIW, I wouldn't marinate the fish product of choice in that particular adobo formula for more than a half hour at most, because 50/50 sherry vinegar and oil will turn the fish product of choice into ceviche, PDQ.  

    BDL
     
    Last edited: Oct 22, 2011
  3. margcata

    margcata Banned

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    I am in agreement that marinating with this adobo would be quite robust to say least if marinated too long ... I created a false friend in error criss crossing Spanish and English ... It is adobo ...  While not accurate, you have understood the word.