Recipe - Grilled Mixed Pepper Salad

1 pound Marlin; swordfish or tuna
steaks, 3/41" 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 ounce Can artichoke hearts;
drained OR
5 Stalks canned hearts of
palm; drained, cut into 1
inch pieces (up to 6)
One half small Red onion; thinly cut or sliced up
12 Cherry tomatoes
12 Kalamata or ripe olives

SHALLOTTHYME VINAIGRETTE
One half cup Olive oil; or vegetable oil
One fourth Cvup balsamic vinegar
1 tablespoon Finely chopped shallots
1 tablespoon Chopped fresh thyme leaves;
or 1 tsp. dried
2 tablespoon White wine vinegar
1 tablespoon Dijon mustard
One fourth teaspoon Salt

Mix all dressing ingredients. Set aside. Place fish, shrimp and One fourth cup of
the vinaigrette in a shallow nonmetal dish or heavyduty 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 46 inches
from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and
grill 1015 minutes, turning and brushing fish, fennel and shrimp with
marinade 23 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 bitesize 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 01, 1998