Grilled Mixed-Seafood Salad Recipe

Grilled Mixed-Seafood Salad Recipe

Grilled Mixed-Seafood Salad






Grilled Mixed-Seafood Salad Recipe
Recipe type: Grilling, Seafood, Soups & Salads, Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Shallot-Thyme Vinaigrette
  • ½ cup olive or vegetable oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • Salad
  • 1 lb marlin, swordfish or tuna steaks, ¾ to 1 inch thick
  • 12 uncooked large shrimp, peeled and deveined
  • 1 medium fennel bulb, cut crosswise into 6 slices
  • 10 leaves romaine lettuce, coarsely shredded
  • 1 small bunch arugula, torn into bite-size pieces
  • 1 can (14 oz) artichoke hearts, drained
  • ½ small red onion, thinly sliced
  • 12 cherry tomatoes
  • 12 kalamata or pitted ripe olives
Instructions
  1. In small bowl, mix all vinaigrette ingredients until well blended.
  2. In shallow glass or plastic bowl, place fish steaks, shrimp and ¼ cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
  3. Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
  4. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
  5. Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
Notes
Shallots are prized for being milder than their onion cousin; however, they can be used for flavoring in the same manner as onions. The night before you plan to serve, make the vinaigrette, then wash and dry the romaine and arugula. Refrigerate until you’re ready to assemble the salad. For a change of pace from artichokes, cut 5 to 6 stalks canned hearts of palm, drained, into 1-inch pieces. You'll find this Brazilian import along with the artichokes in the canned vegetables section of the supermarket.

 

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