Mediterrnaean-Style Seafood Salad

1. 1

   Bring a saucepan of water to a boil and add salt; turn the heat to med-low and add the swordfish; 30 seconds later, add the shrimp and scallops.

2. 2

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

3. 3

   Drain and cool, then chill (you can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until you are ready to eat).

4. 4

   Toss the fish mixture with the parsley, capers, shallot, olive oil, salt, and pepper; add lemon juice, then taste and adjust seasoning as needed.

5. 5

   May serve on a bed of salad greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.