Grilled Squid with Ginger, Celery, and Apple Slaw

Name: Grilled Squid with Ginger, Celery, and Apple Slaw
Ingredients: 1 garlic clove, minced; 3 tablespoons white or light miso paste; 3 tablespoons sake; 2 teaspoons mirin; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 8 calamari (bodies only), rinsed and dried; 2 teaspoons grated fresh ginger; 1.5 teaspoons cider vinegar; Juice of 1 lime; 0.5 teaspoon sugar; Coarse salt, to taste; 3 tablespoons vegetable or canola oil; 5 celery stalks, halved lengthwise and sliced diagonally into 2 ½-inch pieces; 1 tart apple, such as Granny Smith, peeled and cut into matchsticks; 2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 ½-inch matchsticks; 0.75 cup sunflower sprouts; 1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise; 1 teaspoon black sesame seeds

3.0

(2)

1 Review

By

Martha Stewart Editors

Updated on August 7, 2017

Grilled Squid with Ginger, Celery, and Apple Slaw — Photo: John Kernick

Servings:

4

Squid is as versatile and easy to prepare as chicken breasts. In this dish, it pairs beautifully with tart Granny Smith apples and a Japanese miso marinade.

Ingredients

FOR THE MARINADE

1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried

FOR THE SLAW

2 teaspoons grated fresh ginger
1 ½ teaspoons cider vinegar
Juice of 1 lime
½ teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 ½-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 ½-inch matchsticks
¾ cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds

Directions

Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.