Title: Mediterranean Escabeche Mixed Grill
Categories: Fish Marinade Sauce Blank
Yield: 6 Servings

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 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, June 1996

From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800

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