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
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Steps
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.
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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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Nutrition Facts
Serving Size:1 Serving
Calories
285
Calories from Fat
170
Total Fat
19 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
490 mg
Potassium
940 mg
Total Carbohydrate
14 g
Dietary Fiber
6 g
Protein
21 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
44%
44%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
3 Vegetable; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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