Grilled mixed seafood salad

6 Servings

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

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

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