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
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.