Reviews        Add Rating & Review

Back to Mediterranean Escabeche Mixed Grill All Reviews for Mediterranean Escabeche Mixed Grill - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 large red onion 1 bunch parsley (6 ounces), tough stems removed 6 ripe tomatoes (3 pounds), quartered 1/2 cup dry white wine 3 tablespoons tarragon vinegar, or any other white-wine vinegar 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/8 teaspoon freshly ground black pepper Large pinch cayenne pepper 1/2 teaspoon red-pepper flakes 5 tablespoons capers, rinsed Nonstick vegetable-oil cooking spray 1 pound medium shrimp, peeled and deveined, tail sections left on 1 pound sea scallops, cleaned 2 teaspoons olive oil 4 4-ounce skinless swordfish steaks 2 oranges, peel and pith removed, sliced into 1/4-inch-thick rounds 2 cloves garlic, thinly sliced lengthwise

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 large red onion 1 bunch parsley (6 ounces), tough stems removed 6 ripe tomatoes (3 pounds), quartered 1/2 cup dry white wine 3 tablespoons tarragon vinegar, or any other white-wine vinegar 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/8 teaspoon freshly ground black pepper Large pinch cayenne pepper 1/2 teaspoon red-pepper flakes 5 tablespoons capers, rinsed Nonstick vegetable-oil cooking spray 1 pound medium shrimp, peeled and deveined, tail sections left on 1 pound sea scallops, cleaned 2 teaspoons olive oil 4 4-ounce skinless swordfish steaks 2 oranges, peel and pith removed, sliced into 1/4-inch-thick rounds 2 cloves garlic, thinly sliced lengthwise

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 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; scallops and shrimp 1 to 2 minutes per side (they will be slightly undercooked).

Meanwhile, arrange half the remaining parsley sprigs, half the orange slices, 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.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Mediterranean Escabeche Mixed Grill

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mediterranean Escabeche Mixed Grill

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest