• 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


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
smooth. Strain. Spray grill with cooking spray; heat to medium-hot. Toss
shrimp and scallops with oil and remaining red pepper flakes. Grill
3 minutes per side (they will be slightly undercooked). Meanwhile, arrange
half the remaining parsley sprigs, half the oranges, 1 tablespoon capers,
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
Marinate overnight.Let stand at room temperature for 30 minutes before

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