Try this Grilled Mixed Seafood Salad recipe, or contribute your own.
Suggest a better descriptionMix all dressing ingredients. Set aside. Place fish, shrimp and 1/4 cup of the vinaigrette in a shallow nonmetal dish or heavy-duty 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 4-6 inches from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 10-15 minutes, turning and brushing fish, fennel and shrimp with marinade 2-3 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 bite-size 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 MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (528g) | ||
Recipe Makes: 6 | ||
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Calories: 173 | ||
Calories from Fat: 60 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 251.3mg | 9 % | |
Potassium 1162.7mg | 31 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 14.8g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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