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Receta Grilled Mixed Seafood Salad

by Global Cookbook

Ingredientes

1 lb Marlin, swordfish or possibly tuna steaks, 3/4-1" thick 12 x Uncooked lg. shrimp, peeled, deveined, thawed, if frzn 1 med Fennel bulbs, cut crosswise into 6 slices 10 x Leaves romaine, coarsely shredded 14 ounce Can artichoke hearts, 5 stalk canned hearts of palm, liquid removed, cut into 1 inch pcs (up to 6) 1/2 sm Red onion, thinly sliced 12 x Cherry tomatoes

12 x Kalamata or possibly ripe olives 1/2 c. Extra virgin olive oil, or possibly vegetable oil 1/4 x Cvup balsamic vinegar 1 Tbsp. Finely minced shallots 1 Tbsp. Minced fresh thyme leaves, or possibly 1 teaspoon dry 2 Tbsp. White wine vinegar 1 Tbsp. Dijon mustard 1/4 tsp Salt

Direcciones

1. Mix all dressing ingredients. Set aside. Place fish, shrimp and 1/4 c. of the vinaigrette in a shallow nonmetal dish or possibly heavy-duty resealable plastic bag, turning fish and shrimp to coat with marinade. Cover dish or possibly seal bag and chill at least 30 min, but no longer than 2 hrs. Reserve remaining vinaigrette. Heat coals or possibly gas grill. Remove fish and shrimp from marinade; reserving marinade. Cover and grill fish and fennel 4-6 inches from medium heat 5 min; brush with marinade. Add in shrimp. Cover and grill 10-15 min, turning and brushing fish, fennel and shrimp with marinade 2-3 times, till shrimp are pink and hard, fish flakes easily with fork and fennel is tender. Throw away any remaining marinade. Place romaine on serving platter. Cut fish into bite-size pcs. Place fish, fennel, shrimp and remaining ingedients on romaine. Serve with reserved vinaigrette. 6

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