Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Red onion (large)

  2. 1 Parsley - tough stems Removed

  3. 6 Whole tomatoes - quartered

  4. 1/2 cup 118ml Dry white wine

  5. 3 tablespoons 45ml Tarragon vinegar

  6. 1/4 cup 59ml Fresh lemon juice

  7. 1/4 cup 59ml Fresh lime juice

  8. 1 teaspoon 5ml Salt

  9. 1/8 teaspoon 0.6ml Freshly ground black pepper

  10. 1 Cayenne pepper

  11. 1/2 teaspoon 2 1/2ml Red pepper flakes

  12. 5 tablespoons 75ml Capers - rinsed

  13. 1 lb 454g / 16oz Shrimp - peeled and Deveined

  14. 1 lb 454g / 16oz Sea scallops - cleaned

  15. 2 teaspoons 10ml Olive oil

  16. 4 Swordfish steaks -- Skinned

  17. 2 Oranges - peeled and pith removed

  18. 2 Garlic - thinly Sliced Vegetable oil spray

Instructions Jump to Ingredients ↑

  1. Recipe 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 pepper, 1/4 teaspoon red pepper flakes and 3 tablespoons of capers 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


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