Seafood Mixed Grill With Red Pepper Sauce Salmon Recipes Fish Recipes Shellfish Recipes Shrimp Recipes Scallops Recipes

Ingredients

One can roasted red peppers

1 clove garlic

1/2 tsp. Wine vinegar

2 tbsp. chopped fresh parsley

1/2 tsp. sugar

4 tbsp. Cooking oil

3/4 tsp. salt

fresh-ground black pepper

1/2 lb. medium shrimp

1/2 lb. sea scallops

1 lb. center-cut salmon fillet

Preparation

Step 1In 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.Step 2Light 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.Step 3Grill 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.Step 4Fish 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 mahimahi.Step 5Wine Recommendation: A full-bodied, expansive 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.