Ingredients
1 large red onion
1 bunch parsley (6 ounces), tough stems removed
6 ripe tomatoes (3 pounds), quartered
1/2 cup dry white wine
3 tablespoons tarragon vinegar, or any other white-wine vinegar
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/8 teaspoon freshly ground black pepper
Large pinch cayenne pepper
1/2 teaspoon red-pepper flakes
5 tablespoons capers, rinsed
Nonstick vegetable-oil cooking spray
1 pound medium shrimp, peeled and deveined, tail sections left on
1 pound sea scallops, cleaned
2 teaspoons olive oil
4 4-ounce skinless swordfish steaks
2 oranges, peel and pith removed, sliced into 1/4-inch-thick rounds
2 cloves garlic, thinly sliced lengthwise
Preparation
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 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; scallops and shrimp 1 to 2 minutes per side (they will be slightly undercooked).
Meanwhile, arrange half the remaining parsley sprigs, half the orange slices, 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.
