Marinated Seafood Salad Recipe - Cooking Index
Marinated Seafood Salad Recipe - Cooking Index
This simple but elegant salad combines the varied textures and flavors of poached sea bass, shrimp and scallops, with a tangy vinaigrette marinade. Rinse the seafood and pat dry with paper towels. Cut the sea bass into 1-inch cubes. Peel and devein the shrimp.
Type: Fish| 1/2 lb | 227g / 8oz | Sea bass fillet |
| 1/2 lb | 227g / 8oz | Medium shrimp |
| 1/2 lb | 227g / 8oz | Scallops |
| 2 lbs | 908g / 32oz | Red bell peppers - seeded, julienned (medium) |
| 2 lbs | 908g / 32oz | Tomatoes - coarsely diced (medium) |
| 1 lb | 454g / 16oz | Red onion - thinly sliced (small) |
| 1 | Romaine lettuce - leaves washed, | |
| And torn | ||
| 1 | Lemon - cut into wedges | |
| Marinade | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 118ml | Red wine vinegar |
| 1 teaspoon | 5ml | Finely-chopped fresh cilantro |
| 1/2 teaspoon | 2.5ml | Ground pepper |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1 | Garlic clove - minced or pressed |
Seafood Alternatives: cod, rockfish, mussels, clams, squid
Fill a medium saucepan three-quarters full with water. Bring to a boil. Add the fish and scallops; simmer for 3 to 4 minutes. Remove with a slotted spoon and quickly rinse with cold water to stop the cooking. Repeat with the shrimp, cooking for 2 to 3 minutes. Chill, covered in the refrigerator.
In a small bowl, combine the marinade ingredients. Whisk to mix completely. In a medium bowl, combine the poached seafood, bell peppers, tomatoes and onion. Pour the marinade over, toss to mix and refrigerate for 20 minutes; drain. Serve the marinated seafood on a bed of romaine lettuce, with lemon wedges alongside.
This recipe yields 6 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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