Grilled Mixed Seafood Salad

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Title: Grilled Mixed Seafood Salad
Yield: 6 Servings
Categories: Fish, Salads - ma, Seafood, Shrimp, Tomatoes


1 lb Marlin; swordfish or tuna
-steaks, 3/4-1" thick
12 Uncooked lg. shrimp; peeled,
-deveined, thawed, if frozen
1 md Fennel bulbs; cut crosswise
-into 6 slices
10 Leaves romaine; coarsely
14 oz Can artichoke hearts;
-drained -OR-
5 Stalks canned hearts of
-palm; drained, cut into 1
-inch pieces (up to 6)
1/2 sm Red onion; thinly sliced
12 Cherry tomatoes
12 Kalamata or ripe olives

-------------------------SHALLOT-THYME VINAIGRETTE-------------------------
1/2 c Olive oil; or vegetable oil
1/4 Cvup balsamic vinegar
1 tb Finely chopped shallots
1 tb Chopped fresh thyme leaves;
-or 1 tsp. dried
2 tb White wine vinegar
1 tb Dijon mustard
1/4 ts Salt

Mix all dressing ingredients. Set aside. Place fish, shrimp and 1/4 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

Recipe by: Betty Crocker, Easy Grilling Cookbook, p. 44

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 01, 1998