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Grilled Squid with Sweet & Sour Cucumber, Corn & Vidali

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Submitted by princess82397

YIELD

4 servings

PREP

3 hrs

COOK

5 min

READY

3 hrs

Ingredients

4 1.8
POUNDS KG SQUID
skinned and cleaned
1 1
X X OLIVE OIL
to brush on squid *
0

Cucumber Salad *
10 1E+1
MEDIUM MEDIUM CUCUMBERS
seeded, cut into a fine julienne
2 2
EACH EACH SWEET RED BELL PEPPERS
seeded, cut into thin ribbons 2inches long
4 4
EACH EACH SWEET VIDALIA ONIONS
sliced paper thin
½ 118
CUP ML SALT
6 6
EARS EARS CORN
lightly grilled *
0

Marinade *
2 473
CUPS ML SUGAR
3 7.1E+2
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
¼ 1.3
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML ANCHO POWDER *

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.

SWEET AND SOUR CUCUMBER SALAD Combine first 4 ingredients and let stand for 3 hours. Drain and press out juice. Add corn kernels and toss with marinade. Serve with grilled squid. MARINADE Combine all ingredients and toss with squid salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1668g (58.8 oz)
Amount per Serving
Calories 1438 23% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 1180mg 393%
Sodium 15586mg 649%
Total Carbohydrate 60g 60%
Dietary Fiber 10g 38%
Sugars g
Protein 179g
Vitamin A 65% Vitamin C 212%
Calcium 37% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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