How to Make It
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.
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.
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.
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.
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.
Quick From Scratch Fish & Shellfish