Mediterranean Escabeche Mixed Grill

Recipe Ingredients

1 teaspoon	5ml	Red onion (large)
1		Parsley - tough stems
		Removed
6		Whole tomatoes - quartered
1/2 cup	118ml	Dry white wine
3 tablespoons	45ml	Tarragon vinegar
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	Fresh lime juice
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly ground black pepper
1		Cayenne pepper
1/2 teaspoon	2.5ml	Red pepper flakes
5 tablespoons	75ml	Capers - rinsed
1 lb	454g / 16oz	Shrimp - peeled and
		Deveined
1 lb	454g / 16oz	Sea scallops - cleaned
2 teaspoons	10ml	Olive oil
4		Swordfish steaks --
		Skinned
2		Oranges - peeled and pith removed
2		Garlic - thinly
		Sliced
		Vegetable oil spray

Recipe Instructions

Cut red onion in half; dice one half and cut the other into very thin rounds. Combine 1/2 cup parsley leaves, chopped onion, tomatoes, wine, vinegar, lemon and lime juices, salt, black pepper, cayenne pepper, 1/4 teaspoon red pepper flakes and 3 tablespoons of capers 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

Source:
Redbook Magazine, June '64

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.