Grilled Squid With Lemon Caper Sauce Recipes

GRILLED SQUID WITH FRIED CAPERS AND SKORDALIA SAUCE

Steps:

• In a medium saucepan, cover potatoes with cold water by 1 inch. Bring to a boil, and add salt. Reduce heat to a simmer, and cook until the potatoes are just tender when pierced with a fork, about 15 minutes. Drain in a colander, and let the potatoes cool completely. Slice into 1-inch pieces; set aside.
• In a small saute pan, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add capers; cook, stirring occasionally, until crisp, about 3 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
• Heat grill to medium. Cut squid bodies open to make flat pieces. Holding a sharp knife at a 30-degree angle, score the inner side of each squid in a crosshatch pattern, being careful not to cut all the way through. Toss the squid bodies and tentacles with 2 tablespoons oil; season with salt and pepper. Grill squid, turning once, until just cooked through and nicely charred (squid will curl up as it cooks), 2 to 3 minutes. Be careful not to overcook because squid will toughen. Cut into 2-inch pieces.
• In a small bowl, whisk together lemon juice and remaining 6 tablespoons oil. In a medium bowl, combine reserved potatoes, fennel, and parsley. Coat with half the lemon mixture, and season with salt and pepper. In another bowl, toss squid with remaining lemon mixture; season with salt and pepper.
• To serve, place about 2 tablespoons skordalia sauce on each plate. Top with a mound of potato salad. Place squid on top, and garnish with the capers.

GRILLED SQUID WITH OLIVE OIL AND LEMON RECIPE

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• Meanwhile, thoroughly pat squid dry with paper towels. In a medium bowl, toss squid with a drizzle of olive oil until lightly coated.

GRILLED SEA BASS WITH LEMON CAPER BUTTER SAUCE

Steps:

• 1. On a grill or grill pan. Cook the fish until no longer pink but still flaky. Turning to get good grill marks.
• 2. To make the sauce In a small saucepan add the lemon juice, vinegar, and shallots Cook until the liquid is reduced to about 2 tbsp.
• 3. Add the butter one pat at a time whisking constantly until melted and creamy looking. Stir in the capers, parsley and taste and adjust for salt and pepper.
• 4. Place the sauce on the plate then top with fish fillet. Sprinkle a little lemon zest on top

GRILLED SQUID WITH LEMON CAPER SAUCE

Steps:

• Prepare grill. Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside. Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat. Nutritional Information Calories:159 (29% from fat) Fat:5.2g (sat 0.9g,mono 2.7g,poly 1g) Protein:18.6g Carbohydrate:9.5g Fiber:1.6g Cholesterol:264mg Iron:1.6mg Sodium:415mg Calcium:62mg

FRIED CALAMARI WITH FRIED LEMONS AND LEMON AIOLI

Steps:

• For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator.
• For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve.
• Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F.
• For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside.
• In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes.
• Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt.
• Serve with the aioli, garnished with the zest and chopped parsley.

GRILLED SQUID (CALAMARI)

Steps:

• Gather the ingredients. Put the skewers in a container, cover with water, and soak for at least 30 minutes while you prepare the squid.
• Prepare a high (500 F to 600 F) gas or charcoal grill fire. Rinse the squid under cold running water and pat dry with paper towels.
• Cut the squid bodies lengthwise down one side and open flat.
• Cut the tentacles in half if too large.
• In a bowl, combine the olive oil, lemon juice, salt, and pepper.
• Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
• Thread the squid bodies lengthwise onto skewers so they lie flat.
• Thread the tentacles onto separate skewers.
• Grill, turning once, just until opaque, about 2 minutes.
• Remove the squid from skewers and pile them on a platter.
• Sprinkle with parsley and serve with lemon wedges.

LEMON CAPER CALAMARI STEAKS WITH BROCCOLINI

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, until golden, about 30 seconds. Add Broccolini and cook, turning with tongs, until coated with oil, then add water and salt and cook, covered, stirring occasionally, until crisp-tender, 8 to 10 minutes. Transfer to a platter with tongs and keep warm, loosely covered with foil.
• Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.
• Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.