Marinated Cuttlefish Salad

Total Time:
1 hr 10 min
Prep:
40 min
Inactive:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup olive oil
  • 4 limes, juiced
  • 2 oranges, juiced
  • 2 tablespoons finely chopped fresh mint
  • Kosher salt and freshly ground black pepper
  • 8 baby cuttlefish, cleaned and cut into strips
  • 1 carrot, peeled into strips
  • 1 bell pepper, peeled into strips
  • 1 zucchini, peeled into strips
  • Raspberry Vinaigrette, recipe follows
  • 1/4 cup toasted hazelnuts, chopped
  • Raspberry Vinaigrette:
  • 1/2 pint raspberries, mashed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon finely chopped fresh mint
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
Directions
  • Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.

  • Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.

  • Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.

Raspberry Vinaigrette:
  • Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Food Network Star