Grilled Calamari Steaks with Mediterranean Salsa
Calamari steaks, the flattened bodies of squid, are a great lean protein option for a healthy meal, plus they cook in a flash. While fresh is always best, you might discover it’s easier to find calamari steaks in the frozen food section. Simply defrost them in the refrigerator overnight when you’re ready to use them. Most importantly, don’t overcook the calamari or it will turn rubbery. Whole-grain couscous makes a hearty accompaniment to the meal.
Ingredients:
For the salsa:
- 1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
- 2/3 cup (4 oz./125 g) cherry tomatoes, chopped
- 1/4 cup (2 oz./60 g) capers, drained
- 2 garlic cloves, minced
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. olive oil
- Grated zest of 1 lemon
- 1 Tbs. fresh lemon juice
- 1/4 tsp. freshly ground pepper
For the calamari steaks:
- 4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
- Juice of 1 lemon
- 1 Tbs. olive oil
- 1 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
- Lemon wedges for serving
Directions:
To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, olive oil, lemon zest and juice and pepper.
Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.
Prepare a medium-hot fire in a grill. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)
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