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Marinated Seafood Salad

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

This simple, but elegant salad combines the varied textures and flavors of poached sea bass, shrimp, and scallops, with a tangy vinaigrette marinade.

Ingredients:

• 1/2 pound sea bass fillets
• 1/2 pound medium shrimp
• 1/2 pound scallops
• 2 medium red bell peppers, seeded and julienned
• 1 small red onion, thinly sliced into rings
• 2 medium tomatoes, coarsely diced
• 1 head romaine lettuce, leaves washed and torn
• 1 lemon, cut into wedges

Marinade

• 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 clove garlic, minced or pressed

Rinse seafood. Pat sea bass dry and cut into 1-inch cubes. Peel and devein shrimp.

Fill a medium sauce pan three-quarters full of water. Bring to boil. Add fish and scallops; simmer for 3 to 4 minutes. Remove with a slotted spoon and quickly rinse with cold water to stop cooking. Repeat with shrimp, cooking for 2 to 3 minutes. Chill, covered in the refrigerator.

In a small bowl, combine marinade ingredients. Whisk to mix completely. In a medium bowl, combine poached seafood, bell peppers, tomatoes, and onion. Pour marinade over mixture and refrigerate for 20 minutes; drain. Serve on a bed of romaine lettuce with lemon wedges.

Makes 6 servings. Per serving: 142 cal. / 24g prot. / 8g carbo. / 0g sat. / 0g mono. / 1g poly. / 1g om-3 / 100mg chol. / 187mg sdm.
Marinade: Per serving (2 teaspoons): 17 cal. / .03 prot. / .6g carbo. / .2g sat. / 1g mono. / .2g poly. / 0g om-3 / 0g chol. / 3mg sdm.