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Grilled Mixed-Seafood Salad

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Grilled Mixed-Seafood Salad
  • Prep 40 min
  • Total 1 hr 40 min
  • Servings 6
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Whether it’s dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!
Updated Aug 14, 2006

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shallots are prized for being milder than their onion cousin; however, they can be used for flavoring in the same manner as onions.
  • tip 2
    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.
  • tip 3
    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

285 Calories, 19 g Total Fat, 21 g Protein, 14 g Total Carbohydrate

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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