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Mediterranean Grilled Potato Salad with Seafood
A grilled seafood salad perfect for warm weather cooking and eating.
Seafood salads make a welcome starter, small plate or light entree. Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors for this warm potato salad topped with grilled shrimp, scallops and halibut. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.Photograph courtesy of Idaho Potato Commission
Servings
6
6
Cuisine Type
- mediterranean
Menu Part
- appetizer
Main Ingredient
- Seafood
Chef Michael Kiley
Glen Cove Hospital
Glen Cove, N.Y.
Seafood salads make a welcome starter, small plate or light entree. Michael Kiley, chef at Glen Cove Hospital, taps Mediterranean flavors for this warm potato salad topped with grilled shrimp, scallops and halibut. If halibut is not available or too expensive, cod or another firm-fleshed white fish can substitute.
Ingredients
Dressing
1 to 2 cloves garlic, minced
2 lemons, zested
3 oz. fresh-squeezed lemon juice
3 tbsp. olive oil
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. dried oregano
Vegetables
1½ lb. russet potatoes, washed
½ lb. green beans, stemmed and rinsed
1 red onion, peeled and sliced into rings
Olive oil spray
½ pt. cherry tomatoes, rinsed
Seafood
8 oz. sea scallops, cut in half
½ lb. shrimp, peeled and deveined (tails on)
4 oz. halibut, cut into 1½-in. chunks
¼ tsp. freshly ground black pepper
Olive oil spray
4 sprigs oregano, chopped
1 lemon, cut into 8 wedges
Steps
For dressing: In jar or container, combine all ingredients; mix well. Refrigerate until ready to use.
For vegetables: In large saucepan, combine potatoes and enough water to cover. Over high heat, bring to a boil. Reduce heat to medium; cover and simmer 15 minutes or until potatoes are fork tender. Remove potatoes and place in a bowl. Refrigerate until ready to use.
In same saucepan, bring water back to a boil. Add green beans; blanch for 1½ minutes. Remove beans and shock in ice water to stop cooking and set color.
Slice cooked potatoes lengthwise in half. Preheat grill to medium-high heat. When hot, spray with olive oil to coat. Place halved potatoes, flesh-side down, on grill. Add sliced onion and green beans to grill in batches. Grill vegetables until they have grill marks on all sides. Remove and place on platter; keep warm.
For seafood, slice each scallop horizontally in half. Raise heat to high and spray grill with olive oil. Season all the seafood with salt and pepper.
Place the scallops and shrimp on hot grill and grill on each side for 1 minute until opaque and firm. Remove from grill pan and place on platter. Add halibut to grill; cook until fish is opaque and has grill marks.
Place cherry tomatoes on grill. Grill 1-2 minutes until blistered.
On small plates, arrange potatoes, green beans, onion rings and cherry tomatoes. Top with grilled seafood. Mix reserved dressing and drizzle over each salad. Sprinkle with fresh oregano and serve with lemon wedges.
Photo courtesy to Idaho Potato Commission
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