Marinated Seafood Salad
By: Anonymous
Published: Friday, December 4, 2009 - 4:16am

Ingredients




1/2 pound sea bass fillet
1/2 pound medium shrimp
1/2 pound scallops
2 mediums red bell peppers seeded, julienned
2 mediums tomatoes coarsely diced
1 small red onion thinly sliced
1 head romaine lettuce leaves washed,
and torn
1 lemon cut into wedges
2 tablespoons olive oil
1/2 cup red wine vinegar
1 teaspoon finely-chopped fresh cilantro
1/2 teaspoon ground pepper
1/2 teaspoon Worcestershire sauce
1 garlic clove minced or pressed

Preparation

1 Seafood Alternatives: cod, rockfish, mussels, clams, squid 2 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. 3 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. 4 This recipe yields 6 servings. 5 Comments: 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.