Mediterranean escabeche mixed grill
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red onion |
| 1 | bunch | Parsley -- tough stems |
| Removed | ||
| 6 | Whole tomatoes -- quartered | |
| ½ | cup | Dry white wine |
| 3 | tablespoons | Tarragon vinegar |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Fresh lime juice |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1 | pinch | Cayenne pepper |
| ½ | teaspoon | Red pepper flakes |
| 5 | tablespoons | Capers -- rinsed |
| 1 | pounds | Shrimp -- peeled and |
| Deveined | ||
| 1 | pounds | Sea scallops -- cleaned |
| 2 | teaspoons | Olive oil |
| 4 | Whole swordfish steaks -- | |
| Skinned | ||
| 2 | Whole oranges -- peeled and | |
| Pith remo | ||
| 2 | Cloves garlic -- thinly | |
| Sliced | ||
| Vegetable oil spray | ||
Directions
Cut red onion in half; dice one half and cut the other into very thin rounds. Combine ½ cup parsley leaves, chopped onion, tomatoes, wine, vinegar, lemon and lime juices, salt, black pepper, cayenne papper, ¼ teaspoon red pepper flakes and 3 tablespoonscapers in a blender.
Process until smooth. Strain. Spray grill with cooking spray; heat to medium-hot. Toss shrimp and scallops with oil and remaining red pepper flakes. Grill swordfish 3 minutes per side (they will be slightly undercooked). Meanwhile, arrange half the remaining parsley sprigs, half the oranges, 1 tablespoon capers, half the garlic and half the sliced onions in a large shallow dish. Add grilled fish to dish. Pour tomato mixture over; cover with remaining parsley, oranges, capers, garlic and onions. Cover with plastic wrap and refrigerate. Marinate overnight.Let stand at room temperature for 30 minutes before serving.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500