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Ingredients

• 1 lb Marlin, swordfish or possibly tuna steaks, 3/4-1" thick
• 12 x Uncooked lg. shrimp, peeled, deveined, thawed, if frzn
• 1 med Fennel bulbs, cut crosswise into 6 slices
• 10 x Leaves romaine, coarsely shredded
• 14 ounce Can artichoke hearts,
• 5 stalk canned hearts of palm, liquid removed, cut into 1 inch pcs (up to 6)
• 1/2 sm Red onion, thinly sliced
• 12 x Cherry tomatoes
• 12 x Kalamata or possibly ripe olives
• 1/2 c. Extra virgin olive oil, or possibly vegetable oil
• 1/4 x Cvup balsamic vinegar
• 1 Tbsp. Finely minced shallots
• 1 Tbsp. Minced fresh thyme leaves, or possibly 1 teaspoon dry
• 2 Tbsp. White wine vinegar
• 1 Tbsp. Dijon mustard
• 1/4 tsp Salt

Description

Mix All Dressing Ingredients. Set Aside. Place Fish, Shrimp And 1/4 C. Of The Vinaigrette In A Shallow Nonmetal Dish Or Possibly Heavy-duty Resealable Plastic Bag, Turning Fish And…

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