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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
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 483 | |
| Calories from Fat 411 | 85% |
| Total Fat 46.01g | 58% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 182mg | 8% |
| Potassium 851mg | 24% |
| Total Carbs 15.24g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.82g | 5% |
| Protein 6.15g | 10% |
