GRILLED SQUID
GRILLED SQUID
1 pound fresh squid, cleaned
½ cup olive oil (125ml)
6 to 8 garlic cloves, minced
2 to 3 tablespoons fresh Italian parsley, minced (30ml-45ml)
Juice of 1 lemon
½ cup Dijon-style (125ml)
½ teaspoon ground black pepper (2.5ml)
½ teaspoon salt (2.5ml)
Mixed green salad
Combine the oil, garlic, parsley, lemon, Dijon, salt and pepper in a mixing bowl and whisk well. Place the squid in a plastic resealable bag pour half of the mixture in the bag, reserving the remaining marinade for salad dressing. Chill squid in the refrigerator for 2 to 3 hours.
Preheat grill to 375ºF.
Remove the squid from the marinade, shake off the excess liquid, and place on the oiled grill. Cook for 2 to 5 minutes on each side, until firm and cooked in the center.
Remove the squid from the grill and place over the lettuce on each plate.
Yield: 4 servings
1 pound fresh squid, cleaned
½ cup olive oil (125ml)
6 to 8 garlic cloves, minced
2 to 3 tablespoons fresh Italian parsley, minced (30ml-45ml)
Juice of 1 lemon
½ cup Dijon-style (125ml)
½ teaspoon ground black pepper (2.5ml)
½ teaspoon salt (2.5ml)
Mixed green salad
Combine the oil, garlic, parsley, lemon, Dijon, salt and pepper in a mixing bowl and whisk well. Place the squid in a plastic resealable bag pour half of the mixture in the bag, reserving the remaining marinade for salad dressing. Chill squid in the refrigerator for 2 to 3 hours.
Preheat grill to 375ºF.
Remove the squid from the marinade, shake off the excess liquid, and place on the oiled grill. Cook for 2 to 5 minutes on each side, until firm and cooked in the center.
Remove the squid from the grill and place over the lettuce on each plate.
Yield: 4 servings
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