Mediterranean Escabeche Mixed Grill

Cut red onion in half; dice one half and cut the other into very thin rounds. Combine ½ cup parsley leaves, chopped onion, tomatoes, wine, vinegar, lemon and lime juices, salt, black pepper, cayenne papper, ¼ 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.

From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800

Your Mediterranean Escabeche Mixed Grill is ready. Buon appetito!