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Categories:
olive oil balsamic vinegar white wine vinegar shallot mustard thyme salt Swordfish shrimp fennel bulb romaine lettuce arugula red onion tomatoes olives
Viewed: 82 - Published at: 6 years agoIngredients
- 12 cup olive oil or 12 cup vegetable oil
- 14 cup balsamic vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon shallot, finely chopped
- 1 tablespoon Dijon mustard
- 14 teaspoon dried thyme
- 14 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
- 12 small red onion, thinly sliced
- 12 cherry tomatoes
- 12 kalamata olives or 12 pitted black olives
Method
- 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.
