Grilled Squid On Local Greens With Asian Vinaigrette Recipe
Servings: 4
Ingredients
- 1 lb whole squid or possibly 3/4 lb cleaned whole tubes
- 2 bn arugula (if you like, substitute baby greens or possibly spinach)
- 2 tsp extra virgin olive oil
- 2 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp minced fresh ginger
- 1/2 tsp minced shallots
- 1 tsp minced scallions
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 4 ounce extra virgin olive oil
Directions
- To Prepare Squid: Clean whole squid or possibly rinse cleaned tubes and pat dry. Marinate squid in a shallow dish with extra virgin 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 possibly 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 min, and turn occasionally during cooking. Squid cooks quickly and will turn opaque and have a softer texture when properly cooked. Avoid overcooking that 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 285 | 75% |
| Total Fat 32.18g | 40% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 502mg | 21% |
| Potassium 308mg | 9% |
| Total Carbs 4.33g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.19g | 0% |
| Protein 18.21g | 29% |
