Mediterranean-Style Seafood Salad

1. 1

   Bring a saucepan of water to a boil and add salt.

2. 2

   (If you have Fish Stock, page 161, use it; when youre done, strain it and save it for reuse.)

3. 3

   Turn the heat to medium-low and add the swordfish; 30 seconds later, add the shrimp and scallops.

4. 4

   Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes.

5. 5

   Drain and cool, then chill.

6. 6

   (You can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until youre ready to eat.)

7. 7

   Toss the fish with the parsley, capers, shallot, olive oil, salt, and pepper.

8. 8

   Add lemon juice, then taste and adjust the seasoning as necessary.

* Per serving · 4 servings · Values may vary.