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Grilled Mixed-Seafood Salad

Grilled Mixed-Seafood Salad
  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 6

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
170
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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