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

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