Betty Crocker's Grilled Mixed Seafood Salad Recipe

Name: Betty Crocker's Grilled Mixed Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup olive oil or ½ cup vegetable oil; ¼ cup balsamic vinegar; 2 tablespoons white wine vinegar; 1 tablespoon shallot, finely chopped; 1 tablespoon Dijon mustard; ¼ teaspoon dried thyme; ¼ teaspoon salt; 1 lb swordfish or 1 lb tuna steak, 3/4 to 1 inch thick; 12 shrimp, peeled and deveined; 1 medium fennel bulb, cut crosswise into 6 slices; 10 leaves romaine lettuce, coarsely torn; 2 cups arugula, torn into bite-sized pieces (rocket); 1 (14 ounce) can artichoke hearts, drained; 12 small red onion, thinly sliced; 12 cherry tomatoes; 12 kalamata olives or 12 pitted black olives

Servings: persons

½ cup olive oil or ½ cup vegetable oil
¼ cup balsamic vinegar
2 tablespoons white wine vinegar
1 tablespoon shallot, finely chopped
1 tablespoon Dijon mustard
¼ teaspoon dried thyme
¼ teaspoon salt
1 lb swordfish or 1 lb tuna steak, 3/4 to 1 inch thick
12 shrimp, peeled and deveined
1 medium fennel bulb, cut crosswise into 6 slices
10 leaves romaine lettuce, coarsely torn
2 cups arugula, torn into bite-sized pieces (rocket)
1 (14 ounce) can artichoke hearts, drained
12 small red onion, thinly sliced
12 cherry tomatoes
12 kalamata olives or 12 pitted black olives

1
For shallot-thyme vinaigrette: mix oil, vinegars, shallots, mustard, thyme and salt and set aside.
2
Place fish steaks, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish.
3
Turn fish and shrimp to coat.
4
Cover and chill 1 hour.
5
Reserve remaining vinaigrette.
6
Heat coals or gas grill for direct heat.
7
Remove fish and shrimp from marinade: reserve marinade.
8
Cover and grill fish and fennel 5 to 6 inches from medium heat 5 minutes: brush with marinade.
9
Add shrimp.
10
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 and fish flakes easily with fork, and fennel is tender.
11
Discard any remaining marinade.
12
Arrange romaine and arugula on serving platter.
13
Cut fish into bit-sized pieces.
14
Arrange romaine and arugula on romaine mixture.
15
Serve with remaining vinaigrette.

1040

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup olive oil or ½ cup vegetable oil, ¼ cup balsamic vinegar, 2 tablespoons white wine vinegar, 1 tablespoon shallot, finely chopped, and more.

Yes, Betty Crocker's Grilled Mixed Seafood Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Betty Crocker's Grilled Mixed Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions