Best Grilled Mixed Seafood Salad Recipes
GRILLED MIXED-SEAFOOD SALAD
Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix all vinaigrette ingredients until well blended.
- In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 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 over 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, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
- Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
GRILLED MIXED-SEAFOOD SALAD
Whether it's dinner on the deck or supper by a cozy fire, this flavor-packed entrée is sure to please!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix all vinaigrette ingredients until well blended.
- In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 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 over 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, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
- Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
Nutrition Facts : Calories 285, Carbohydrate 14 g, Cholesterol 70 mg, Fat 2, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
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