| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Sami |
Fish, Salads – ma, Seafood, Shrimp, Tomatoes |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Marlin; swordfish or tuna steaks, 3/4-1" thick |
| 12 |
|
Uncooked lg. shrimp; peeled, deveined, thawed, if frozen |
| 1 |
md |
Fennel bulbs; cut crosswise into 6 slices |
| 10 |
|
Leaves romaine; coarsely shredded |
| 14 |
oz |
Can artichoke hearts; drained -OR- |
| 5 |
|
Stalks canned hearts of palm; drained, cut into 1 inch pieces (up to 6) |
| 1/2 |
sm |
Red onion; thinly sliced |
| 12 |
|
Cherry tomatoes |
| 12 |
|
Kalamata or ripe olives |
| 1/2 |
c |
Olive oil; or vegetable oil |
| 1/4 |
|
Cvup balsamic vinegar |
| 1 |
tb |
Finely chopped shallots |
| 1 |
tb |
Chopped fresh thyme leaves; or 1 tsp. dried |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
SHALLOT-THYME VINAIGRETTE
Mix all dressing ingredients. Set aside. Place fish, shrimp and 1/4 cup of
the vinaigrette in a shallow nonmetal dish or heavy-duty resealable plastic
bag, turning fish and shrimp to coat with marinade. Cover dish or seal bag
and refrigerate at least 30 minutes, but no longer than 2 hours. Reserve
remaining vinaigrette. Heat coals or gas grill. Remove fish and shrimp from
marinade; reserving marinade. Cover and grill fish and fennel 4-6 inches
from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and
grill 10-15 minutes, turning and brushing fish, fennel and shrimp with
marinade 2-3 times, until shrimp are pink and firm, fish flakes easily with
fork and fennel is tender. Discard any remaining marinade. Place romaine on
serving platter. Cut fish into bite-size pieces. Place fish, fennel, shrimp
and remaining ingedients on romaine. Serve with reserved vinaigrette. 6
servings. per serving; 240 calories, 14 grams fat, 70 mg. cholesterol, 400
mg. sodium MC formatting by bobbi744@sojourn.com
Recipe by: Betty Crocker, Easy Grilling Cookbook, p. 44
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 01, 1998
A Message from our Provider:
“God: He holds the future…”