Herb Marinated Squid Recipes

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SQUID WITH GINGER-SOY SAUCE MARINADE



Squid with Ginger-Soy Sauce Marinade image

Provided by Tadashi Ono

Categories     Ginger     Shellfish     Soy     Marinate     Backyard BBQ     Dinner     Seafood     Squid     Grill     Grill/Barbecue     Party     Soy Sauce     Advance Prep Required     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4

Number Of Ingredients 4

1/2 cup soy sauce
2 tablespoons grated fresh ginger
3 tablespoons mirin
1 pound small squid (bodies and tentacles), cleaned

Steps:

  • Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
  • Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

MARINATED SQUID



Marinated Squid image

Provided by Molly O'Neill

Categories     weekday, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 14

6 stalks fresh lemon grass, minced or 1/2 cup dried
1 tablespoon dried red chili flakes
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1 teaspoon grated ginger
1 tablespoon olive oil
1 pound small squid, cleaned and cut into 1/4-inch-thick circles, tentacles reserved
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1 red bell pepper, seeded, deveined and cut into thin slivers
1 green bell pepper, seeded, deveined and cut into thin slivers
1 cup shredded scallions
1 cup coriander leaves
1 head iceberg lettuce, shredded

Steps:

  • Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large glass or ceramic bowl. Pour half of this vinaigrette into a small bowl. Refrigerate. Blanch the squid in boiling salt water for 1 minute. Drain. Rinse under cold running water until chilled and add to the vinaigrette. Cover and refrigerate overnight.
  • Drain the squid. Set aside. Pour the reserved vinaigrette into a large glass or ceramic bowl. Whisk in the remaining olive oil. Season to taste with salt and pepper. Add the squid, peppers, scallions and coriander. Toss to combine. Divide the lettuce between 4 plates. Top with the salad and serve immediately.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 6 grams

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