Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
- Prep time 50 minutes
- Total time 1 hour & 5 minutes
Ingredients
Peanut Bread Crumbs:
Cilantro Salsa:
Calamari:
Method
Peanut Bread Crumbs
In small skillet over medium-low heat, add coconut; cook, stirring constantly, until toasted, 3 to 4 minutes. Set aside.
Carefully wipe skillet clean. Heat oil over medium heat; add garlic and cook, stirring often, for 30 seconds. Add bread crumbs, reduce heat to low, and cook, stirring often, until bread crumbs are beginning to brown, 3 to 4 minutes. Remove from heat, stir in peanuts and 1 tbsp of the reserved toasted shredded coconut. Reserve remaining toasted coconut for Cilantro Salsa.
Cilantro Salsa
In bowl, whisk garlic, shallot, cilantro, reserved toasted shredded coconut, lime zest and juice, and olive oil until combined. Season with salt and pepper; set aside.
Calamari
Place squid tentacles in bowl. Using knife, cut squid tubes in half crosswise. Without piercing the flesh, finely score outside of each tube. Transfer to bowl with tentacles and add oil and hot sauce; season with salt and pepper. Mix to coat and let stand for 15 minutes.
Preheat barbecue to high heat (about 400°F); grease grill.
Place squid tentacles and tubes on grill, scored-side down, and cook for 3 minutes. Turn squid and cook until opaque and grill marked, about 1 minute.
Place squid in serving bowl, top with Cilantro Salsa and Peanut Bread Crumbs. Serve with lemon wedges and mint, if using.
Nutritional facts Per serving: about
- Iron 1 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 2 g
- Protein 5 g
- Calories 410
- Total fat 37 g
- Cholesterol 20 mg
- Saturated fat 8 g
- Total carbohydrate 14 g
