Recipe courtesy of Nikki Dinki
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Marinated Cuttlefish Salad
Total:
1 hr
(includes marinating time)
Active:
40 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
(includes marinating time)
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Raspberry Vinaigrette:

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. It has not been tested for home use.

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