GRILLED SQUID ON SPINACH, RED PEPPER, AND MANGO SALAD
Categories Salad High Fiber Mango Squid Spinach Bell Pepper Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut squid bodies open to make flat pieces and score inner side of flattened squid in a crosshatch pattern with a sharp knife, blade held horizontally at a 30-degree angle (do not cut all the way through flesh). Cut squid bodies into 4- by 1-inch pieces. Pat squid bodies and tentacles dry and toss with spices and 1/2 teaspoon oil.
- Cut sides from bell pepper and brush with 1/2 teaspoon oil.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill bell pepper, turning once, until just tender, about 4 minutes. Cut bell pepper into strips.
- Grill squid bodies, crosshatch sides down, and tentacles, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes.
- Toss together bell pepper, spinach, mango, onion, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Top salad with squid and serve with lime wedges.
GRILLED SQUID WITH BLACK BEAN SALAD
Provided by Joan Nathan
Categories salads and dressings
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- The night before: soak the beans in cold water to cover by an inch, overnight. Combine the fennel seed, 1 teaspoon red pepper flakes, 2 garlic cloves, parsley, lemon zest and mustard in a food processor. Purée, scraping the sides as needed, to form a smooth paste. With motor running, slowly drizzle in 1/2 cup olive oil to form an emulsion. Slather the marinade on the squid and season with salt and pepper. Cover and refrigerate overnight.
- Strain the beans, place in a saucepan, and cover with cold water. Add the bay leaves, 1/2 onion and the 2 remaining garlic cloves. Bring to a boil over medium heat, reduce heat to low, and simmer until tender, about 1 hour. Strain the beans, reserving some of the liquid, and discard the bay leaves, onion and garlic.
- Place a sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Dice the remaining onion and add with the fennel and carrots. Add a pinch salt and cook until the vegetables are tender, about 3 minutes. Add the beans, cumin and remaining 1/4 teaspoon red pepper flakes. Mix, moistening with a bit of the bean liquid. Season with salt and pepper to taste and take it off the heat.
- Preheat a grill for cooking over high heat. Grill the squid on the hottest part of the grill for a minute per side, letting it brown slightly in places. Remove squid from heat, squeeze the lemon juice over it, and slice the tubes into thin rings. Stir into the bean salad and sprinkle with Espelette pepper.
- Serve warm with crusty bread, drizzling the unused marinade on top.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 11 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED SQUID SALAD
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
- Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
- Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams
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