Mediterranean Escabeche Mixed Grill Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Red onion,
1 bunch: Parsley, tough stems
Removed,
6: Whole tomatoes, quartered
1/2 cup: Dry white wine,
3 tbsp: Tarragon vinegar,
1/4 cup: Fresh lemon juice,
1/4 cup: Fresh lime juice,
1 tsp: Salt,
1/8 tsp: Freshly ground black pepper,
1 pinch: Cayenne pepper,
1/2 tsp: Red pepper flakes,
5 tbsp: Capers, rinsed
1 lbs: Shrimp, peeled and
Deveined,
1 lbs: Sea scallops, cleaned
2 tsp: 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 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.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
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.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Source from luhu.jp