Marinated Cuttlefish Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 641
- Total Fat
- 48
- Saturated Fat
- 6
- Carbohydrates
- 30
- Dietary Fiber
- 9
- Sugar
- 14
- Protein
- 29
- Cholesterol
- 169
- Sodium
- 1118
- Total: 1 hr (includes marinating time)
- Active: 40 min
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
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.