Mediterranean Escabeche Mixed Grill

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Mediterranean Escabeche Mixed Grill Ingredients

1 lg Red onion	5 tb Capers -- rinsed
1 bn Parsley -- tough stems	1 lb Shrimp -- peeled and
Removed	Deveined
6 Whole tomatoes -- quartered	1 lb Sea scallops -- cleaned
1/2 c Dry white wine	2 ts Olive oil
3 tb Tarragon vinegar	4 Whole swordfish steaks --
1/4 c Fresh lemon juice	Skinned
1/4 c Fresh lime juice	2 Whole oranges -- peeled and
1 ts Salt	Pith remo
1/8 ts Freshly ground black pepper	2 Cloves garlic -- thinly
1 pn Cayenne pepper	Sliced
1/2 ts Red pepper flakes	Vegetable oil spray

Instructions for Mediterranean Escabeche Mixed Grill

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 papper, 1/4 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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996

Main Ingredient: BeefCuisine: Uncategorized

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