7-Fish Salad - Fox 2 News Headlines

7-Fish Salad

  • Recipe CollectionMore>>

  • Chef Kelli's Grilled Corn Party!

    Chef Kelli's Grilled Corn Party!

    Thursday, July 31 2014 11:59 AM EDT2014-07-31 15:59:21 GMT
    Chef Kelli's Grilled Corn Party! 
    Chef Kelli's Grilled Corn Party! 
  • Asian Salads & Sauces at The Community House

    Asian Salads & Sauces at The Community House

    Wednesday, July 30 2014 12:22 PM EDT2014-07-30 16:22:45 GMT
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

Make this salad the day before you serve it so that it marinates overnight. Also, feel free to substitute other firm fish in the salad (such as conch).

  • 1 pound octopus, skinned and cleaned
  • 1 pound squid, cleaned
  • 1 pound lobster
  • 1 pound bay scallops
  • 1 pound medium shrimp, cooked and deveined
  • 1 pound lump crab meat
  • 1/4 cup extra-virgin olive oil, plus extra
  • 1 clove garlic, minced
  • 2 tablespoons parsley, chopped, divided
  • juice of 2 lemons, divided
  • salt and freshly ground pepper


Put a large pot of water over high heat, and when it boils, add salt. Add the cuttlefish, and cook for 10 minutes. Check to make sure it's tender, remove with a slotted spoon and set aside. Add the octopus, and let cook for 5 minutes. Check to make sure it's tender, remove with a slotted spoon, and set aside. Add the squid and cook for 1 1/2 to 2 minutes. Check to make sure it's tender, remove with a slotted spoon, and set aside. If any of these fish are still rubbery after their allotted cooking time, continue to cook until tender (50 to 60 minutes). Boil lobster for about 8 minutes. Remove from water, and plunge into a bowl filled with ice water. Steam scallops over simmering water until just cooked through, about 8 to 10 minutes. Plunge cooked scallops into ice bath. Allow each to cool, and then cut into bite-sized pieces.

Remove lobster meat from shell, cut into small chunks and toss all the fish (including the cooked crab and shrimp) in a large mixing bowl. Add the olive oil, garlic, 1 tablespoon parsley and the juice of 1 lemon. Season with salt. Mix thoroughly, and refrigerate overnight. Before serving, add more olive oil, the remaining lemon juice and parsley. Serves 8

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices