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Source: Food and Wine Quick from Scratch

Seafood Mixed Grill w/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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
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1 7-ounce jar bottled roasted red peppers, drained and rinsed (about 3/4 cup)
1 garlic clove
1/2 teaspoon red wine vinegar
2 tablespoons fresh parsley, chopped
1/2 teaspoon sugar
4 tablespoons cooking oil
3/4 teaspoon salt
fresh ground black pepper, to taste
1/2 pound medium shrimp, shelled
1/2 pound sea scallops
1 pound salmon fillets, center-cut, cut into 4 pieces




In a food processor or blender, puree the red peppers and the garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of 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 pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of 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.


Wine 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.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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