Free Recipe Mediterranean Escabeche Mixed Grill
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Mediterranean Escabeche Mixed Grill Recipe
1 lg Red onion
1 bn Parsley – tough stems
Removed
6 Whole tomatoes – quartered
1/2 c Dry white wine
3 tb Tarragon vinegar
1/4 c Fresh lemon juice
1/4 c Fresh lime juice
1 ts Salt
1/8 ts Freshly ground black pepper
1 pn Cayenne pepper
1/2 ts Red pepper flakes
5 tb Capers – rinsed
1 lb Shrimp – peeled and
Deveined
1 lb Sea scallops – cleaned
2 ts Olive oil
4 Whole swordfish steaks –
Skinned
2 Whole oranges – peeled and
Pith remo
2 Cloves garlic – thinly
Sliced
Vegetable oil spray
Mediterranean Escabeche Mixed Grill Preparation
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 <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
Cooking Temperature:
Recipe Serves: 6
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