Spanish sauce

Name: Spanish sauce - Floriana I.
Ingredients: 1 medium onion; 1 crushed garlic clove; 1 small bunch of fresh coriander or parsley; olive oil; salt; pepper; red paprika; a little vinegar

Over - Spanish sauce by Floriana I. - Recipia

Every time I grill fish, I quickly prepare this cold sauce. I always keep it in the fridge for at least an hour before serving and pour it directly over the hot fish. I love how fast it comes together and how it enhances the fish's flavor, especially on days when I want something simple. Quick Info Total time: about 1 hour and 10 minutes (including cooling) Preparation time: 10 minutes Cooking time: none required Servings: 4 Difficulty: easy Recipe type: cold sauce for grilled fish Ingredients 1 medium onion 1 clove of crushed garlic 1 small bunch of fresh coriander or parsley olive oil (to taste) salt pepper a pinch of sweet paprika a splash of vinegar Instructions 1. Finely chop the onion. Avoid large pieces so that they don't overpower the sauce's flavor. 2. Crush the garlic clove. I press it on the cutting board with the knife blade, then chop it finely. 3. Wash and shake the coriander or parsley. Chop the leaves and thin stems finely. 4. Place the onion, garlic, and herbs in a bowl. 5. Add olive oil. I pour the oil gradually, mixing, and adjust at the end to avoid it being too oily. 6. Add salt, pepper, and a bit of paprika. The paprika adds color and a subtle flavor. 7. Drizzle in a little vinegar. The taste should be balanced, not sour. 8. Mix all the ingredients well. 9. Cover the bowl and let the sauce chill in the fridge for at least an hour. If possible, mix it once more in between. 10. Use the sauce directly over the grilled fish, cold, as soon as you take the fish off the heat. Why I make this recipe often It helps me a lot when grilling. It requires no cooking, and the ingredients are simple. It comes together quickly, and chilling it beforehand makes a difference at serving time. I like that it's versatile and doesn't require special techniques or ingredients. Tips and Variations Tips The onion must be finely chopped; otherwise, the sauce becomes hard to eat. Good quality olive oil makes a difference in taste, so avoid using rancid or overly bitter oil. Check the taste at the end; you may need to adjust the salt or vinegar. Don't let the sauce sit too long in the fridge, or the herbs will become too soft. Substitutions If you don't have coriander, parsley works too. The paprika can be sweet or spicy, depending on your preference. The vinegar can be white wine or regular vinegar; I don't recommend balsamic for this recipe. Variations You can add a tiny bit of finely chopped hot pepper for a spicier sauce. If using parsley, the sauce will be milder with a classic flavor. Instead of raw garlic, roasted garlic can be used if you prefer a softer flavor. Serving Ideas Pour it over the hot grilled fish. It also works well with baked or fried fish. It can be tried with grilled vegetables if there's any left. Frequently Asked Questions Can I make the sauce well in advance? I recommend making it no more than 3-4 hours ahead. The herbs and onion start to lose their texture if left too long. Do I have to use coriander? No. If you don't like coriander or don't have it, parsley works fine. What type of fish goes well with this sauce? It works best with freshwater fish or white fish, but it can also be used with mackerel or sea bream. How can I adjust the acidity if I've added too much vinegar? Add a bit of olive oil and possibly half an extra finely chopped onion to balance it out. Does the sauce work with meat or just fish? It's designed for fish, but it can be tried on grilled chicken or roasted vegetables. Nutritional Values (Estimates) One serving (out of 4) has approximately: Calories: 90-120 kcal Fat: 7-10 g (depending on how much oil is used) Carbohydrates: 4-6 g Protein: 0.5-1 g Most of the calories come from the olive oil. The onion and herbs add minimal calories and fiber. Storage and Reheating The sauce keeps well in the fridge for 24 hours. I don't recommend storing it longer, as the onion and herbs become mushy. It should be used cold, without reheating. If there's any left, you can use it the next day for other dishes, but it's best fresh.

Spanish sauce

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