This was always a good “seller” at the restaurant in Baltimore, thought share it.
SEAFOOD MIXED GRILL w/
RED PEPPER SAUCE
Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 20 Minutes
INGREDIENTS:
- 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
PROCEDURE:
- 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.
We served this over whole wheat spinach fettuccine, tasted great and made a nice presentation. Feel free to substitute Red Snapper, Tuna or Mahi Mahi for the salmon.
Enjoy, Chef Phil