Grilled Squid with Lemon Vinaigrette

  • 6 medium Squid
  • 1 Fennel
  • 2 Green Onions white and green parts, chopped
  • 1 cup Fresh Lemon Juice
  • 2 pinches Thyme
  • 2 pinches Rosemary
  • Salt and Freshly Ground Black Pepper to taste
  • Clean the squid. Reserve the tentacles and turn the body. Make the cuts on one side, making sure that the cuts don’t reach the bottom.

  • Pat the squid dry to remove as much surface moisture as possible. Rub it with oil to prevent it from sticking to the grill.

  • Season squid with salt and pepper and fry for a few minutes on the grill. (turn every 30 seconds every time it starts to char, until the squid firm up)

  • In a frying skillet sauté chopped fennel and green onions.

  • Add herbs and lemon juice and cook about two minutes over medium heat. Adjust salt and pepper to taste.

  • Place squid on a serving plate and pour the lemon vinaigrette on top.

  • Serve.

Serving: 8.5oz | Calories: 46.47kcal | Carbohydrates: 9.13g | Protein: 0.98g | Fat: 0.36g | Saturated Fat: 0.03g | Sodium: 13.9mg | Potassium: 123.48mg | Fiber: 1.42g | Sugar: 4.12g

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