Marinated Seafood Salad

Photo: flickr user avlxyz

Ingredients

1/2 pound sea bass fillet

1/2 pound medium shrimp

1/2 pound scallops

2 mediums red bell peppers seeded, julienned

2 mediums tomatoes coarsely diced

1 small red onion thinly sliced

1 head romaine lettuce leaves washed,

and torn

1 lemon cut into wedges

2 tablespoons olive oil

1/2 cup red wine vinegar

1 teaspoon finely-chopped fresh cilantro

1/2 teaspoon ground pepper

1/2 teaspoon Worcestershire sauce

1 garlic clove minced or pressed

Preparation

Seafood Alternatives: cod, rockfish, mussels, clams, squid

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.

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.

This recipe yields 6 servings.

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.