Recipe - Mediterranean Escabeche Mixed Grill

1 lg Red onion
1 bn Parsley tough stems
Removed
6 Whole tomatoes quartered
One half cup Dry white wine
3 tablespoon Tarragon vinegar
One fourth cup Fresh lemon juice
One fourth cup Fresh lime juice
1 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1 pn Cayenne pepper
One half teaspoon Red pepper flakes
5 tablespoon Capers rinsed
1 pound Shrimp peeled and
Deveined
1 pound Sea scallops cleaned
2 teaspoon 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 One half 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 mediumhot. 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 cut or sliced up 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 MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996