- 4
Ingredients
- FOR VINAIGRETTE:
- 1 pound whole squid
- or 3/4 lb cleaned whole tubes
- 2 bunches arugula
- (if desired, substitute baby greens or spinach)
- 2 teaspoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 teaspoon chopped fresh ginger
- 1/2 teaspoon chopped shallots
- 1 teaspoon chopped scallions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 ounces olive oil
Preparation
Step 1
To Prepare Squid: Clean whole squid or rinse cleaned tubes and pat dry. Marinate squid in a shallow dish with olive oil, salt, pepper, and lemon juice. While squid is marinating, remove stems from arugula, wash and dry thoroughly. Prepare vinaigrette by mixing all ingredients for 1 minute.
Preheat grill (a stove top grill pan or flame broiling may be substituted). Shake off excess oil from squid before placing on the grill. (Be careful of oil flare-ups.) Grill approximately 2 to 3 minutes, and turn occasionally during cooking. Squid cooks quickly and will turn opaque and have a softer texture when properly cooked. Avoid overcooking which causes squid to be tough.
Toss greens with half the vinaigrette in a serving dish. Arrange grilled squid on top of greens and sprinkle with the remaining vinaigrette.
This recipe yields 4 servings.
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