Nutritional Info

Nutrition Facts

Serving Size 1 (935g)

Calories 667
Calories from Fat 243 (36%)
Amount Per Serving %DIV
Total Fat 27g 42%
Saturated Fat 5.8g 29%
Monounsaturated Fat 16.9g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 428.8mg 143%
Sodium 1049.7mg 46%
Potassium 1388.7mg 30%
Total Carbohydrate 46.8g 16%
Dietary Fiber 0.9g 3%
Sugars 13.1g
Protein 53.8g 108%

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Recipe Description
Swordfish or marlin add great flavr to this seafood salad. The tangy vinaigrette is very complementary without being overpowering.
Prep time
1 hr 20 min
Cook time
20 min
Ready In
1 hr 40 min

Ingredients

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Serves To:USMetric
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  white wine vinegar
1 Tablespoon(T)  dijon mustard
1 Tablespoon(T)  fresh thyme leaves, chopped
1 Tablespoon(T)  shallot, finely chopped
1/4 Cup(c)  balsamic vinegar
1/2 Cup(c)  olive oil
12   kalamata or ripe olives
12   cherry tomatoes
1/2   small red onion, thinly sliced
14 Ounce(oz)  artichoke hearts, drained and cut into 1 inch pieces
1 Bunch(bn)  arugula, torn into bite sized pieces
10   leaves romaine, coarsely shredded
1   medium bulb fennel, cut crosswise into 6 slices
1 Pound(lb)  marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12   uncooked large shrimp in shells

Preparation

Prepare vinaigrette. Peel shrimp. (If shrimp are frozen, do not thaw. Peel in cold water.) Make a shallow cut lengthwise down back of each shrimp and wash out vein. Place shrimp, fish and 1/4 cup of the vinaigrette in shallow non metal dish or resealable plastic bag. Turn fish and shrimp to coat with marinade or turn bag. Cover dish or seal bag and refrigerate 1 hour. Reserve remaining vinaigrette to serve with salad. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade and reserve marinade. Cover and grill fish and fennel 5 to 6 inches from medium heat 5 minutes and brush with marinade. Add shrimp. Cover and grill 10 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. To serve, cut fish into bite sized pieces. Arrange romaine and arugula on serving platter. Arrange fish, fennel, shrimp and remaining ingredients on top. Serve with remaining reserved vinaigrette.

Additional notes

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