Mediterrnaean-Style Seafood Salad

Mark Bittman--The Best Recipes in the World

• Ready In: 55 mins
• Serves: 4

Ingredients

•  salt
•  black pepper
• 1⁄2 lb  swordfish, skinned and cut into 1/2-inch chunks
• 1⁄2 lb shrimp, peeled (halved if large)
• 1⁄2 lb sea scallops, cut in half through their equators (quartered if very large)
• 1⁄2 cup  minced fresh parsley
• 1  tablespoon capers, with a little of their liquid (or to taste)
• 1  shallot, minced
• 1⁄4 cup extra virgin olive oil
•  fresh lemon juice

Directions

1. Bring a saucepan of water to a boil and add salt; turn the heat to med-low and add the swordfish; 30 seconds later, add the shrimp and scallops.
2. Cover and turn off the heat; let the fish sit in the liquid for about 10 minutes.
3. Drain and cool, then chill (you can prepare the fish to this point up to 24 hours in advance; cover and refrigerate until you are ready to eat).
4. Toss the fish mixture with the parsley, capers, shallot, olive oil, salt, and pepper; add lemon juice, then taste and adjust seasoning as needed.
5. May serve on a bed of salad greens.