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Grilled Mixed-Seafood Salad

Whether it’s dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!

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  • Prep Time 40 min
  • Total Time 1 hr 40 min
  • Servings 6

Ingredients

Shallot-Thyme Vinaigrette

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

Salad

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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