Mediterranean Escabeche Mixed Grill

Course : Seafoods
Serves: 6
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1 large red onion
1 bunch parsley -- tough stems removed
6 medium whole tomatoes -- quartered
1/2 cup dry white wine
3 tablespoons 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 dash cayenne pepper
1/2 teaspoon red pepper flakes
5 tablespoons capers -- rinsed
1 pound shrimp -- peeled and deveined
1 pound sea scallops -- cleaned
2 teaspoons olive oil
4 whole swordfish steaks -- skinned
2 whole oranges -- peeled and pith removed
2 cloves garlic -- thinly sliced
1 spray vegetable oil spray

Preparation / 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 pepper, 1/4 teaspoon red pepper flakes and 3 tablespoons of capers 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

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