Ingredients
1/2
cup olive or vegetable oil
1/4
cup balsamic vinegar
2
tablespoons white wine vinegar
1
tablespoon finely chopped shallot
1
tablespoon Dijon mustard
1
tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1/4
teaspoon salt
1
lb marlin, swordfish or tuna steaks, 3/4 to 1 inch thick
12
uncooked large shrimp, peeled and deveined
1
medium fennel bulb, cut crosswise into 6 slices
10
leaves romaine lettuce, coarsely shredded
1
small bunch arugula, torn into bite-size pieces
1
can (14 oz) artichoke hearts, drained
1/2
small red onion, thinly sliced
12
cherry tomatoes
12
kalamata or pitted ripe olives
Preparation
In small bowl, mix all vinaigrette ingredients until well blended.
In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
Heat coals or gas grill for direct heat. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade. Add shrimp.
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, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
Arrange romaine and arugula on serving platter. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture. Serve with remaining vinaigrette.
