Insalata frutti di mare
3
Points®
Total time: 1 hr 5 min • Prep: 1 hr • Cook: 5 min • Serves: 4 • Difficulty: Easy
This Italian seafood salad can be made with any combination of fish and shellfish that you like or whatever looks freshest that day. Replace the squid with fresh bay scallops, cooked for the same length of time, if you prefer. Or substitute fresh cod, red snapper, or sea bass for the halibut. The lemony homemade marinade adds brightness to this light, fresh salad. While a little heat is traditional, you can omit it altogether or increase the amount depending on how much your taste buds can handle. You can make this salad a day ahead to let the flavors meld and the ingredients thoroughly chill.
Ingredients
Water
1 cup(s)
White wine
1 cup(s), dry
Fresh ginger
3 piece(s), quarter-size slices, peeled, fresh
Uncooked halibut fillet
½ pound(s)
Uncooked shrimp
¼ pound(s), medium size, peeled and deveined
Uncooked calamari
¼ pound(s), cleaned, cut into quarter inch rings
Celery
1 rib(s), large, chopped
Bell pepper
½ cup(s), red, chopped, seeded
Capers
2 Tbsp, large, drained
Fresh parsley
2 Tbsp, chopped, fresh
Jalapeño pepper
1 tsp, finely chopped, seeded (wear gloves to prevent irritation)
Fresh lemon juice
3 Tbsp
Lemon zest
½ tsp, grated
Olive oil
4 tsp
Table salt
¼ tsp
Ground cumin
⅛ tsp
Instructions
1
Bring the water, wine, and ginger to a boil in a medium saucepan. Boil 1 minute, then reduce the heat to medium. Add the halibut and cook 3 minutes. Add the shrimp and cook 1 minute, then add the squid and cook 1 minute longer. Discard the ginger. Strain and rinse the seafood briefly under cold water to stop the cooking. Break the halibut into pieces, then combine with the shrimp, squid, celery, bell pepper, capers, parsley, and jalapeño in a bowl.
2
To make the dressing, whisk together the lemon juice, lemon zest, oil, salt, cumin, and crushed red pepper. Pour the dressing over the salad and toss to coat. Cover and refrigerate 1 hour to chill before serving.
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