Betty Crocker's Grilled Mixed Seafood Salad

Name: Betty Crocker's Grilled Mixed Seafood Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 cup olive oil or 1/2 cup vegetable oil; 1/4 cup balsamic vinegar; 2 tablespoons white wine vinegar; 1 tablespoon shallot, finely chopped; 1 tablespoon Dijon mustard; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1 lb swordfish or 1 lb tuna steak, 3/4 to 1 inch thick; 12 shrimp, peeled and deveined; 1 medium fennel bulb, cut crosswise into 6 slices; 10 leaves romaine lettuce, coarsely torn; 2 cups arugula, torn into bite-sized pieces (rocket); 1 (14 ounce) can artichoke hearts, drained; 1/2 small red onion, thinly sliced; 12 cherry tomatoes; 12 kalamata olives or 12 pitted black olives

Submitted by Ppaperdoll

"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."

Download

Ready In:: 40mins
Ingredients:: 16
Serves:: 6

ingredients

¹⁄₂ cup olive oil or 1/2 cup vegetable oil
¹⁄₄ cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon shallot, finely chopped
1 tablespoon Dijon mustard
¹⁄₄ teaspoon dried thyme
¹⁄₄ teaspoon salt
1 lb swordfish or 1 lb tuna steak, 3/4 to 1 inch thick
12 shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely torn
2 cups arugula, torn into bite-sized pieces (rocket)
1 (14 ounce) can artichoke hearts, drained
¹⁄₂ small red onion, thinly sliced
12 cherry tomatoes
12 kalamata olives or 12 pitted black olives

directions

For shallot-thyme vinaigrette: mix oil, vinegars, shallots, mustard, thyme and salt and set aside.
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.
Heat coals or gas grill for direct heat.
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.
Arrange romaine and arugula on serving platter. Cut fish into bit-sized pieces. Arrange romaine and arugula on romaine mixture. Serve with remaining vinaigrette.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

View Full Profile