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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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 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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