When we received fresh market squid as our CSF-share from Real Good Fish yesterday, we couldn't agree on how to use it. I wanted to make a Marinated Squid Salad; the boys wanted to grill it. So, we did both! And, about the title, I called this "satay-style" because I think satay requires a stick/skewer. I didn't skewer these, but you easily could.
- 1/2 to 3/4 lb fresh market squid, cleaned (I used only the tubes for this recipe)
- freshly ground salt
- freshly ground pepper
- 1/2 C coconut aminos or gluten-free tamari
- 3 T mirin
- 2 T minced fresh ginger or ginger paste
- 1 1/2 C organic creamy peanut butter
- 1/2 C organic coconut milk
- 3 T water
- 3 T freshly squeezed lemon juice
- 3 T coconut aminos or gluten-free tamari
- 1 T fish sauce
- 1 T hot sauce (feel free to add more if you prefer more heat)
- 1 T minced fresh ginger or ginger paste
- 3 cloves garlic, minced
In a small mixing bowl, blend all of the ingredients together until smooth. Adjust for heat, as needed. You may like yours more spicy.
Mix together the coconut aminos or gluten-free tamari, ginger, and mirin in a large bowl to make the marinade. Set aside.
SquidPlace squid tubes in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid.
Place the squid in the bowl with the marinade. Marinate the squid for, at least, 10 minutes at room temperature, turning once halfway through.
Preheat your grill or grill pan. Grill the squid for about 2 minutes on each side, weighing them down (I usually place a pot lid on top of them) to get the nice grill marks.
The squid will turn from translucent to opaque. Take care not to overcook as squid turns rubbery if grilled too long. Move the grilled squid to a serving plate and sprinkle with salt and pepper. Serve immediately with the peanut sauce.