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Betty Crocker's Grilled Mixed Seafood Salad

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“From Betty Crocker's website. A good salad for us when we have fresh fennel in our organic vegetable box. Cooking time does not include 1 hour marinading time.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For shallot-thyme vinaigrette: mix oil, vinegars, shallots, mustard, thyme and salt and set aside.
  2. Place fish steaks, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish. Turn fish and shrimp to coat. Cover and chill 1 hour. Reserve remaining vinaigrette.
  3. Heat coals or gas grill for direct heat.
  4. Remove fish and shrimp from marinade: reserve marinade. Cover and grill fish and fennel 5 to 6 inches from medium heat 5 minutes: brush with marinade. Add shrimp. 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 and fish flakes easily with fork, and fennel is tender. Discard any remaining marinade.
  5. Arrange romaine and arugula on serving platter. Cut fish into bit-sized pieces. Arrange romaine and arugula on romaine mixture. Serve with remaining vinaigrette.

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