adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Mixed-Seafood Salad
Grilled Mixed-Seafood Salad
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Delicious and versatile dish perfect for any occasion!
Ingredients:
  • 1/2 cup olive or vegetable oil
  • 1/4 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
  • 1/4 teaspoon salt
  • 1 lb marlin, swordfish or tuna steaks, 3/4 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
  • 1/2 small red onion, thinly sliced
  • 12 cherry tomatoes
  • 12 kalamata or pitted ripe olives
Instructions:
  • Combine all vinaigrette ingredients in a small bowl and mix until fully blended.
  • Place fish steaks and shrimp in a shallow glass or plastic bowl. Pour 1/4 cup of vinaigrette over the seafood and toss to coat. Cover the bowl and refrigerate for 1 hour. Keep the remaining vinaigrette for later use.
  • Prepare the grill for direct heat by heating coals or gas grill. Take the fish and shrimp out of the marinade, keeping the marinade aside. Grill the fish and fennel covered over medium heat for 5 minutes, then brush them with the reserved marinade before adding the shrimp.
  • Grill, turning and basting fish, fennel, and shrimp with marinade every few minutes for 5 to 15 minutes until shrimp are pink and firm, fish flakes easily with a fork, and fennel is tender. Discard any excess marinade.
  • Place romaine and arugula on a serving platter. Cut the fish into bite-size pieces. Arrange the fish, shrimp, fennel, and the rest of the ingredients on top of the romaine mixture. Finally, serve with the remaining vinaigrette.

Similar Recipes