Fish Antipasto Recipe

Cut and portion

Pat the fish fillets dry and cut into 1-inch bite-size cubes. If using larger scallops, halve them to roughly the same size as the fish cubes. Reserve shrimp whole if small or cut in half crosswise if large so pieces are similar in size.

Bring a shallow poaching liquid to a gentle simmer in a wide sauté pan: combine 1 cup water, 2 tablespoons white wine (optional), a pinch of salt and 1 tablespoon lemon juice. Do not boil; maintain a gentle simmer.

Add the fish cubes first and poach for 2–3 minutes, until opaque at the edges but still slightly translucent center. Add shrimp and scallops and continue poaching 1–2 minutes until all seafood is just cooked through. Total poaching time should be about 4–6 minutes depending on thickness.

Using a slotted spoon, transfer the cooked seafood to a shallow dish or bowl to cool slightly. Discard poaching liquid.

In a bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, minced garlic, chopped parsley, oregano, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until emulsified.

While the seafood is still slightly warm, pour the marinade over the seafood so it absorbs flavor. Gently fold to coat all pieces. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerating, allow it to come back to cool room temperature for 10 minutes before serving.

Add the halved cherry tomatoes, roasted red pepper strips, thinly sliced red onion, capers and kalamata olives to the marinated seafood. Gently toss to combine so vegetables and brine mingle with the seafood.

If using, spread baby arugula or mixed greens on a large serving platter as a bed. Spoon the marinated seafood and vegetable mixture over the greens or arranged on a shallow bowl.

Drizzle the finishing 2 tablespoons extra-virgin olive oil over the assembled antipasto and sprinkle the lemon zest and torn basil leaves evenly on top.

Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon if desired.

Serve with toasted crostini or crusty bread alongside so guests can spoon seafood onto slices. Leftovers keep refrigerated in a sealed container for up to 2 days; consume within that time.