Name: Seafood Mixed Grill with Red-Pepper Sauce
Yield: 4
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 -

Seafood Mixed Grill with Red-Pepper Sauce

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Ingredients for - Seafood Mixed Grill with Red-Pepper Sauce

1. One can roasted red peppers -

2. 1 clove garlic -

3. 1/2 tsp. Wine vinegar -

4. 2 tbsp. chopped fresh parsley -

5. 1/2 tsp. sugar -

6. 4 tbsp. Cooking oil -

7. 3/4 tsp. salt -

8. Fresh-ground black pepper -

9. 1/2 lb. medium shrimp -

10. 1/2 lb. sea scallops -

11. 1 lb. center-cut salmon fillet -

How to cook deliciously - Seafood Mixed Grill with Red-Pepper Sauce

1. Stage

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. Stage

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. Stage

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.

4. Stage

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.

5. Stage

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.