Seafood Mixed Grill with Red-Pepper Sauce

  • Active Time 20m
  • Total Time 20m

Serves 4

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.
WINE RECOMMENDATION:
A full-bodied wine such as a California chardonnay is ideal with the meaty, flavorful shrimp, scallops and salmon. For the roasted red peppers and garlic, it's best to choose one that's not oaky.

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

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.

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.

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3203

nutrition information per serving

412 calories; 23g total fat; 167mg cholesterol; 843mg sodium; 6g carbohydrates; 0g fiber; 44g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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