Grilled Calamari Salad with Mango-Cardamom Fruit Butter Sauce
Ingredients
For the calamari:
- 800 grams of calamari (squid), cleaned and cut into rings
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- Juice of 1 lemon
- Salt and pepper to taste
For the Mango-Cardamom sauce:
- 4 tablespoons Callas Mango-Cardamom Fruit Butter
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon lime zest, finely grated
For the salad:
- 1 large or 2 small grapefruits, sliced
- 1 medium fennel bulb, very thinly sliced with a sharp knife or mandolin
- 1 small to medium shallot, thinly sliced (I soak the shallot in cold water for 10 minutes to take a bit of the bite out); drain and pat dry
- A large handful of cherry tomatoes, halved
- A handful of fresh herbs, such as Thai basil, cilantro, mint
Preparation
- Marinate the Calamari:
- In a large bowl, mix the olive oil, finely chopped garlic, lemon juice, salt, and pepper.
- Add the calamari rings to the marinade and let them marinate for 15-20 minutes.
- Prepare the Mango-Cardamom Sauce:
- In a small saucepan, heat the Callas Mango-Cardamom Fruit Butter over low heat.
- Add the honey, soy sauce, grated ginger, and lime zest.
- Stir well and keep the sauce warm.
- Grill the Calamari:
- Heat a grill pan over medium heat (you can also use a barbecue).
- Grill the marinated calamari rings for about 2-3 minutes on each side until cooked through and slightly charred.
- Prepare the Salad:
- In a large bowl, mix the mixed greens, fennel, shallot, grapefruit, cherry tomatoes, and finely chopped herbs. Toss everything well together.
- Serve:
- Divide the salad onto plates.
- Place the grilled calamari rings on top of the salad.
- Spoon the warm Mango-Cardamom sauce over the calamari.
- Garnish with finely chopped cilantro or parsley for a fresh touch.
Enjoy your fresh and exotic culinary creation!
