Grilled Squid with Sweet & Sour Cucumber, Corn & Viadalias
Yield
8 servingsPrep
30 minCook
0 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
squid
whole, skinned and cleaned |
|
| 1 | x |
olive oil
to brush on squid |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sweet and sour cucumber salad
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
squid
whole, skinned and cleaned |
|
| 1 | x |
olive oil
to brush on squid |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sweet and sour cucumber salad
|
* |
Directions
Brush squid lightly and season with salt and pepper.
Grill for 20 to 30 seconds on each side.
Slice squid in ½-inch slices.
Toss with salad and marinade.
Serve.
