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Mediterranean Escabeche Mixed Grill

This version of the classic Latin dish is lower in fat because the seafood is grilled instead of fried. Any firm-fleshed fish could be used.

  • Servings: 6

Source: Martha Stewart Living, June 1996


  • 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


  1. Cut red onion in half; dice one half and cut the other into very thin rounds.

  2. 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.

  3. 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).

  4. 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.

  5. 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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