| Mediterranean Escabeche Mixed Grill
1 large Red onion
1 bunch Parsley, tough stems removed
6 Whole tomatoes, quartered
1/2 cup of dry white wine
3 tablespoons of Tarragon vinegar
1/4 cup of fresh lemon juice
1/4 cup of fresh lime juice
1 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
1 pinch Cayenne pepper
1/2 teaspoon of red pepper flakes
5 tablespoons of Capers, rinsed
1 pound of shrimp, peeled & deveined
1 pound of Sea scallops, cleaned
2 teaspoons of Olive oil
4 Whole swordfish steaks, skinned
2 Whole oranges, peeled and pith removed
2 Cloves garlic, thinly sliced
Vegetable oil spray |
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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 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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living , June 1996
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