Grilled mixed seafood salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Marlin; swordfish or tuna steaks, 3/4-1\" thick |
| 12 | Uncooked lg. shrimp; peeled, deveined, thawed, if frozen | |
| 1 | medium | Fennel bulbs; cut crosswise into 6 slices |
| 10 | Leaves romaine; coarsely shredded | |
| 14 | ounces | Can artichoke hearts; drained -OR- |
| 5 | Stalks canned hearts of palm; drained, cut into 1 inch pieces (up to 6) | |
| ½ | small | Red onion; thinly sliced |
| 12 | Cherry tomatoes | |
| 12 | Kalamata or ripe olives | |
| ½ | cup | Olive oil; or vegetable oil |
| ¼ | 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 |
Directions
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