| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 8 | Servings | |
INGREDIENTS
| 4 | lb | Whole squid, skinned and |
| cleaned | ||
| Olive oil to brush on squid | ||
| Salt and pepper | ||
| SWEET AND SOUR CUCUMBER | ||
| 10 | Cucumbers, seed and cut into | |
| a fine julienne | ||
| 2 | Red peppers, seeded and cut | |
| into thin ribbons | ||
| 2-inches | ||
| long | ||
| 4 | Vidalia onions, sliced paper | |
| thin | ||
| 1/2 | c | Salt |
| 6 | Ears of corn kernels | |
| lightly grilled | ||
| 2 | c | Sugar |
| 3 | c | Cider vinegar |
| 2 | T | Mustard seeds |
| 1/4 | t | Ground cloves |
| 1 | t | Ancho chile powder |
INSTRUCTIONS
SALAD:
Brush squid lightly and season with salt and pepper. Grill for 2030
seconds on each side. Slice squid in 1/2-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. Posted to
MM-Recipes Digest V4 #148 by "Vince & Juley Roberts"
<[email protected]> on May 28, 1997
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 682
Calories From Fat: 158
Total Fat: 17.9g
Cholesterol: 589.7mg
Sodium: 7861.3mg
Potassium: 879.1mg
Carbohydrates: 83.4g
Fiber: 1.9g
Sugar: 53g
Protein: 42.9g