Mediterranean Escabeche Mixed Grillmarinade, salsa, sauces 1 large red onion 1 bunch parsley -- tough stems 1 removed 6 whole tomatoes -- quartered 1/2 cup dry white wine 3 tablespoon tarragon vinegar 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1/2 teaspoon red pepper flakes 5 tablespoon capers -- rinsed 1 lb shrimp -- peeled and 1 deveined 1 lb sea scallops -- cleaned 2 teaspoon olive oil 4 whole swordfish steaks -- 1 skinned 2 whole oranges -- peeled and 1 pith remo 2 cloves garlic -- thinly 1 sliced 1 vegetable oil spray 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" |
