Friday, September 23, 2016

Monterey Market Squid with a Chunky Peanut Sauce


When I saw frozen market squid in our CSF-shop from Real Good Fish this week, I couldn't resist. My boys love squid. And this was a relatively quick dinner that I served one evening this week with an Asian pear and kale salad.

Ingredients

Squid
  • 2 lbs fresh market squid, cleaned
  • freshly ground salt
  • freshly ground pepper
Marinade
  • 3/4 C coconut aminos or gluten-free tamari
  • 1 T fish sauce
  • 1 T minced fresh ginger or ginger paste
  • 1 T minced fresh lemongrass or lemongrass paste
  • 1 T peanut butter
Chunky Peanut Dipping Sauce
  • 1 1/2 C organic chunky 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
  • 1 T minced fresh lemongrass or lemongrass paste
  • 3 cloves garlic, minced
Procedure
Peanut Sauce
In a small mixing bowl, blend all of the ingredients together until smooth. Adjust for heat, as needed. You may like yours more spicy.

Marinade
Mix together the coconut aminos or gluten-free tamari, fish sauce, ginger, lemongrass, and peanut butter in a large bowl to make the marinade. Set aside.

Squid
Place squid 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.

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