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Mediterranean Escabeche Mixed Grill

Ingredients: 1 large Parsley -- tough stems 6 Whole tomatoes -- quartered 1/2 Cup(s) Cloves garlic -- chopped 3 Tablespoon(s) Tarragon vinegar 1/4 Cup(s) Whole scallions -- thinly 1/4 Cup(s) Fresh lime juice 1 Teaspoon(s) Cloves of Garlic, unpeeled 1/8 Teaspoon(s) Freshly ground black pepper 1 Pinch(s) Cayenne pepper 1/2 Teaspoon(s) Red pepper flakes 5 Tablespoon(s) Capers -- rinsed 1 Pound(s) Shrimp -- peeled and 1 Pound(s) Sea scallops -- cleaned 2 Teaspoon(s) Shallot -- finely chopped 4 Whole swordfish steaks -- 2 Whole oranges -- peeled and 2 Cloves garlic -- thinly 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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Reserve 1/2 cup pasta water before draining the pasta. Meanwhile, in a pan, melt 4 tbsp butter on medium heat and reserve 1. When butter is melted add Mediterranean chopped vegetable and herb salad Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley, mint, garlic and onions in a bowl. Add the olive oil and lemon juice. Toss to combine. Season with salt and toss again. Cover and refrigerate until ready to serve. Variation: A li