• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mediterranean Escabeche Mixed Grill

  • Recipe Submitted by on

Category: Marinades & Rubs, Sauces

 Ingredients List

  • 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

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?