Side Pannel
Mediterranean Escabeche Mixed Grill
Mediterranean Escabeche Mixed Grill
- Recipe Submitted by ADMIN on 09/26/2007
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.
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.
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