Grilled Cuttlefish Bruschetta Recipes

CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA

Steps:

• Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
• Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
• Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
• Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
• Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

GRILLED CUTTLEFISH BRUSCHETTA

Steps:

• Combine rub, olive oil, lime zest & salt in a small mixing bowl. Marinate cuttlefish with 1/2 of the marinate for 10 minutes. Reserve the other 1/2 of marinate for bread slices and for the drizzle on top.
• Heat your grill or grill pan to medium-high heat. Brush bread slices with marinate. Grill cuttlefish for 2 1/2 mintes on both sides. Grill bread slices for 1 minute or so until golden brown. Top grilled bread slices with cuttlefish, tomatoes, capers & basil. Drizzle remaining marinate over veggies.

GRILLED BRUSCHETTA

Steps:

• In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes. Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving., Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides., Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.