| 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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