Marinated Seafood Salad Recipe

Name: Marinated Seafood Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea bass fillet; 1/2 pound medium shrimp; 1/2 pound scallops; 2 red bell peppers mediums, seeded, julienned; 2 tomatoes mediums, coarsely diced; 1 red onion small, thinly sliced; 1 head romaine lettuce leaves washed; 1 lemon cut into wedges; 2 tablespoons olive oil; 1/2 cup red wine vinegar; 1 teaspoon chopped fresh cilantro finely-; 1/2 teaspoon ground pepper; 1/2 teaspoon worcestershire sauce; 1 garlic clove minced or pressed

Servings: persons

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

1
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.
2
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.
3
This recipe yields 6 servings.
4
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.

238

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 1/2 pound sea bass fillet, 1/2 pound medium shrimp, 1/2 pound scallops, 2 red bell peppers mediums, seeded, julienned, and more.

Yes, Marinated 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!

Marinated Seafood Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions