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.


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