| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 4 limes, juiced
- 2 oranges, juiced
- 2 tablespoons finely chopped fresh mint
- Kosher salt and freshly ground black pepper
- 8 baby cuttlefish, cleaned and cut into strips
- 8 baby cuttlefish, cleaned and cut into strips
- 1 carrot, peeled into strips
- 1 bell pepper, peeled into strips
- 1 zucchini, peeled into strips
- Raspberry Vinaigrette, recipe follows
- 1/4 cup toasted hazelnuts, chopped
- 1/2 pint raspberries, mashed
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 tablespoon finely chopped fresh mint
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.
- Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
- Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.
- Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 641 |
| Total Fat | 48 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 29 g |
| Cholesterol | 169 mg |
| Sodium | 1118 mg |
| Serving Size | 1 of 4 servings |
| Calories | 641 |
| Total Fat | 48 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 29 g |
| Cholesterol | 169 mg |
| Sodium | 1118 mg |
Reviews
The vinaigrette was pretty tasty and I enjoyed that you could actually taste the raspberry. A quarter of the vinaigrette would easily be enough for the whole recipe. I found the cuttlefish too acidic, I’d cut the lime in half. I’d also increase the amount of cuttlefish. My rating is based on the recipe as printed. A couple of tweaks could make this much better.