FISH RECIPE

Squid and Bean Salad with Cilantro Cream 

As a kid we would fish all the time on our summer road trips, new England is know for its amazing seafood. We stoped at a local fish monger and get some freshly caught squid, grilled it up to make the perfect summer salad to accompany your sunset.

Ingredients

5 squid cleaned, left whole, scored diagonally to create a diamond effect 1/3 cup extra virgin olive oil
finely grated zest and juice of 1 lemon
1 cup sour cream
1 whole head of garlic, roasted and mashed
1 cup cilantro leaves, finely chopped, plus extra to garnish sea salt
1 red onion, sliced into rings
1 x 400 g tin cannellini beans, drained and rinsed mint leaves, to garnish
1 jalapeño chilli, very thinly sliced
lime wedges, to serve

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals (or use hardwood charcoal).

2. Place the squid in a bowl and dress with 1 tablespoon olive oil and the lemon zest.

3. Combine the sour cream, remaining olive oil, lemon juice, mashed garlic, red onion and finely chopped cilantro in a bowl and season to taste with salt.

4. Heat a cast-iron frying pan until it’s smoking hot and add the squid. You might need to place a weight on top (such as another pan) so it doesn’t curl too much. Cook for 3 minutes or until nicely browned, turning once. Remove the squid from the pan and rest for 5 minutes, before slicing.

5. Return the pan to the heat and cook the onion rings for 5 minutes or until softened and lightly golden.

6. Place the beans on a serving platter, add the squid and dress with the cilantro cream. Scatter over the mint leaves and extra cilantro leaves and serve with jalapeño chilli and lime wedges on the side.

7. In partnership with Thor Industries.