| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and se, June 1996 i, Marinades, Sauces, & salsas | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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