Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Marlin; swordfish or tuna steaks, 3/4-1\" thick |
12 \N | Uncooked lg. shrimp; peeled, deveined, thawed, if frozen |
1 medium | Fennel bulbs; cut crosswise into 6 slices |
10 \N | Leaves romaine; coarsely shredded |
14 ounces | Can artichoke hearts; drained -OR- |
5 \N | Stalks canned hearts of palm; drained, cut into 1 inch pieces (up to 6) |
½ small | Red onion; thinly sliced |
12 \N | Cherry tomatoes |
12 \N | Kalamata or ripe olives |
½ cup | Olive oil; or vegetable oil |
¼ \N | Cvup balsamic vinegar |
1 tablespoon | Finely chopped shallots |
1 tablespoon | Chopped fresh thyme leaves; or 1 tsp. dried |
2 tablespoons | White wine vinegar |
1 tablespoon | Dijon mustard |
¼ teaspoon | Salt |
SHALLOT-THYME VINAIGRETTE
Mix all dressing ingredients. Set aside. Place fish, shrimp and ¼ cup of the vinaigrette in a shallow nonmetal dish or heavy-duty resealable plastic bag, turning fish and shrimp to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes, but no longer than 2 hours. Reserve remaining vinaigrette. Heat coals or gas grill. Remove fish and shrimp from marinade; reserving marinade. Cover and grill fish and fennel 4-6 inches from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 10-15 minutes, turning and brushing fish, fennel and shrimp with marinade 2-3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade. Place romaine on serving platter. Cut fish into bite-size pieces. Place fish, fennel, shrimp and remaining ingedients on romaine. Serve with reserved vinaigrette. 6 servings. per serving; 240 calories, 14 grams fat, 70 mg. cholesterol, 400 mg. sodium MC formatting by bobbi744@...
Recipe by: Betty Crocker, Easy Grilling Cookbook, p. 44 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 01, 1998