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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4
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There's no law that says a mixed grill has to be based on meat. Shrimp, scallops, and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad, and wine and you have a party.
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RECIPE INGREDIENTS
| One 7-ounce jar roasted red peppers, drained and rinsed (about 3/4 cup) |
| 1 clove garlic |
| 1/2 teaspoon wine vinegar |
| 2 tablespoons chopped fresh parsley |
| 1/2 teaspoon sugar |
| 4 tablespoons cooking oil |
| 3/4 teaspoon salt |
| Fresh-ground black pepper |
| 1/2 pound medium shrimp, shelled |
| 1/2 pound sea scallops |
| 1 pound center-cut salmon fillet, cut into 4 pieces |
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DIRECTIONS
In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper.
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Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt.
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Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce.
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FISH ALTERNATIVES:
Feel free to use only one or two types of the fish and shellfish listed. Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna or mahi mahi.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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