Grilled Mixed-Seafood Salad

 

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

• 1 In small bowl, mix all vinaigrette ingredients until well blended.
• 2 In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 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.