Best 2 Grilled Mixed Seafood Salad Recipes

Indulge in a culinary journey with our Grilled Mixed Seafood Salad, a tantalizing dish that harmonizes the flavors of the sea with garden-fresh vegetables. This vibrant salad stars succulent shrimp, tender calamari, and flaky salmon, all expertly grilled to perfection. The seafood symphony is complemented by a medley of crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and vibrant red onions, creating a textural masterpiece. Drizzled with a zesty lemon-herb vinaigrette, this salad delivers a refreshing burst of citrus and herbaceous notes that elevate the natural flavors of the seafood and vegetables.

Here are our top 2 tried and tested recipes!

GRILLED MIXED-SEAFOOD SALAD

Grilled Mixed-Seafood Salad image

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

Ingredients

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

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

Grilled Mixed-Seafood Salad image

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

Ingredients

1/2 cup olive or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4 teaspoon salt
1 lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12 uncooked large shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely shredded
1 small bunch arugula, torn into bite-size pieces
1 can (14 oz) artichoke hearts, drained
1/2 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata or pitted ripe olives

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

Tips:

Use only the freshest seafood you can find. This will ensure that your salad is as flavorful as possible.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
Use a variety of seafood in your salad. This will add flavor and texture to the dish.
Don't be afraid to experiment with different dressings. There are many different ways to dress a seafood salad, so find one that you like and enjoy.
Serve the salad immediately. Seafood salad is best served fresh, so don't let it sit around for too long before serving.

Conclusion:

Grilled mixed seafood salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With so many different ways to make it, there is sure to be a grilled mixed seafood salad recipe that you will love. So fire up your grill and get cooking!