Ingredients:

  • 1 pound (450g) medium shrimp, peeled and deveined
  • 8 ounces (225g) firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
  • 8 ounces (225g) calamari tubes, cleaned and cut into rings
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup (40g) Kalamata olives, pitted and halved
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh basil, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Bring a pot of salted water to a boil. Gently poach the fish until cooked through and flakes easily (about 3-5 minutes). Remove and set aside to cool. In the same water, cook the calamari rings until tender (about 2-3 minutes). Remove and set aside to cool.
  2. Heat olive oil in a skillet over medium heat. Add shrimp, salt, and pepper. Sauté until pink and cooked through (about 3-5 minutes). Remove from heat and let cool.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the cooled fish, calamari, shrimp, cherry tomatoes, cucumber, red onion, olives, parsley, and basil.
  5. Pour the vinaigrette over the salad and gently toss to coat.
  6. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled. The keyword is seafood salad recipe.