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Mediterranean Escabeche Mixed Grill

Courses: Marinades
Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlRed onion (large)
1   Parsley - tough stems
  Removed
6   Whole tomatoes - quartered
1/2 cup 118mlDry white wine
3 tablespoons 45mlTarragon vinegar
1/4 cup 59mlFresh lemon juice
1/4 cup 59mlFresh lime juice
1 teaspoon 5mlSalt
1/8 teaspoon 0.6mlFreshly ground black pepper
1   Cayenne pepper
1/2 teaspoon 2.5mlRed pepper flakes
5 tablespoons 75mlCapers - rinsed
1 lb 454g / 16ozShrimp - peeled and
  Deveined
1 lb 454g / 16ozSea scallops - cleaned
2 teaspoons 10mlOlive 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

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