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Seafood Mixed Grill with Red-Pepper Sauce

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.

Plus: More Grilling Recipes and Tips

  • Servings: 4

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Ingredients

  • 1 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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How to make this recipe

  1. 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.
  2. 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.
  3. 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.

Notes

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 mahimahi.

Suggested Pairing

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.

Photo © Melanie Acevedo Published June 2013

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