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Recipe Detail Page
Grilled Squid with Watermelon & Cured Black Olive Salad
Early Summer 2012
Squid, watermelon and black olives seem like unlikely partners on the plate, but combining the sweet fruit and a salty hit from the olives elevates squid to new heights. Try to get whole squid with tentacles for visual interest and texture. Squid is both an ethical and good-value purchase at the seafood counter.
12 oz (375 g) cleaned squid with fins removed
Zest and juice from 1 lemon, juice reserved
¼ cup (60 mL) olive oil, plus 2 tbsp (30 mL), divided
2 tsp (10 mL) pink peppercorns, crushed, divided
6 slices of mini seedless (volleyball-size) watermelon, approximately ½ a watermelon
3 green onions, thinly sliced
¼ cup (60 mL) cured black olives, pitted and chopped
Salt to taste
1 Cut open squid body length-wise and open like a book. Score the inside of each squid with a sharp knife to make diamond-shaped cuts. Cut each body into 6 pieces. Place in a sealable plastic bag and add lemon zest, ¼ cup (60 mL) oil and 1 tsp (5 mL) peppercorns. Press all air out and massage marinade into squid. Chill until ready to grill, at least 1 hour or up to 8 hours.
2 Combine watermelon, onion and olives. Drizzle with remaining 2 tbsp (30 mL) olive oil and toss with reserved lemon juice.
3 Heat grill pan to high. Drain marinade from squid and grill in batches 2 to 3 minutes each. Wipe out pan with paper towel after each batch, as the squid release liquid as they cook. Do not overcook.
4 Serve watermelon on a platter and top with grilled squid, onions and olives. Season with salt and remaining crushed pink peppercorns.
Serves 6
