Picture this: you’ve just grilled the most perfectly charred cuttlefish, basking in the smoky lemon-garlic goodness of a marinade that you can practically call magical.
I love grilling cuttlefish for its lean protein and rich nutrient content, plus it’s a great source of omega-3s. Marinated in olive oil, garlic, and fresh lemon juice, then topped with parsley and capers, this dish is perfectly seasoned with a hint of red pepper flakes.
Grilled Cuttlefish Recipe Ingredients
- Cuttlefish: Lean protein source, rich in vitamins, promotes muscle health.
- Olive oil: Heart-healthy fats, enhances flavors, provides antioxidants.
- Garlic: Adds pungent flavor, boosts immunity, contains medicinal properties.
- Lemon: Brightens dish, high in vitamin C, aids digestion.
- Parsley: Fresh herb, rich in vitamins, detoxifying properties.
- Capers: Tangy flavor, contains antioxidants, low in calories.
Grilled Cuttlefish Recipe Ingredient Quantities
- 1 pound cuttlefish, cleaned
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon capers, rinsed and chopped
How to Make this Grilled Cuttlefish Recipe
1. Pat the cleaned cuttlefish dry with paper towels to remove any excess moisture.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, and lemon juice to make the marinade.
3. Place the cuttlefish in a shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
4. Preheat your grill to medium-high heat.
5. Remove the cuttlefish from the marinade and let any excess drip off. Season both sides with sea salt and black pepper.
6. Grill the cuttlefish for about 2-3 minutes on each side, until it is just cooked through and has a nice char.
7. While grilling, sprinkle a bit of red pepper flakes over the cuttlefish for some extra heat, if desired.
8. Once cooked, remove the cuttlefish from the grill and transfer to a serving platter.
9. Garnish with chopped fresh parsley and capers for added flavor and a burst of freshness.
10. Serve immediately with lemon wedges on the side for extra zing. Enjoy your delicious grilled cuttlefish!
Grilled Cuttlefish Recipe Equipment Needed
1. Paper towels
2. Small bowl
3. Whisk
4. Shallow dish
5. Grill
6. Tongs or grilling spatula
7. Serving platter
8. Knife and cutting board (for chopping parsley and mincing garlic)
FAQ
- Can I use frozen cuttlefish for this recipe? Yes, you can use frozen cuttlefish, but make sure to thaw it completely and rinse it well before cooking.
- How do I clean cuttlefish before cooking? To clean cuttlefish, remove the head, beak, and innards, keeping only the body and tentacles. Rinse well under cold water.
- Is there a substitute for fresh parsley? You can use dried parsley if fresh is unavailable. Use one teaspoon of dried parsley for every tablespoon of fresh.
- Can I use another citrus instead of lemon? Yes, lime can be a good substitute, offering a slightly different but refreshing flavor.
- What side dishes pair well with grilled cuttlefish? Grilled vegetables, a light salad, or steamed rice are excellent companions to complement the flavors.
- How long should I marinate the cuttlefish? You should marinate for at least 30 minutes, but if you have time, marinating for up to 2 hours can enhance the flavor.
- Can I add more spices for extra flavor? Absolutely, feel free to experiment with other herbs and spices like thyme or paprika for added depth.
Grilled Cuttlefish Recipe Substitutions and Variations
- 3 tablespoons olive oil can be substituted with 3 tablespoons of avocado oil.
- 2 cloves garlic can be replaced with 1/2 teaspoon garlic powder.
- 1 lemon, zested and juiced, can be substituted with 1 lime, zested and juiced.
- 1 tablespoon fresh parsley can be replaced with 1 tablespoon fresh cilantro.
- 1 tablespoon capers can be substituted with 1 tablespoon green olives, finely chopped.
Pro Tips
1. Tenderizing the Cuttlefish: To ensure the cuttlefish is tender, you can lightly score it with a sharp knife in a crosshatch pattern on one side before marinating. This will also help the marinade penetrate deeper and enhance the flavor.
2. Marination Time: For a more intense flavor, consider marinating the cuttlefish for several hours or overnight in the refrigerator. Just be sure to bring it back to room temperature before grilling.
3. Perfect Grill Marks: To achieve those desired grill marks, make sure the grill is properly preheated and cleaned. Rub a little oil directly onto the grates before placing the cuttlefish on the grill.
4. Checking Doneness: Be cautious not to overcook the cuttlefish; it should still be tender. You can tell it’s done when the flesh becomes opaque and firm to the touch. Overcooking will result in a rubbery texture.
5. Enhance the Presentation: For a vibrant presentation, consider grilling some lemon halves alongside the cuttlefish. This not only enhances the dish visually but also provides a warm, juicy garnish to squeeze over the cuttlefish.
Grilled Cuttlefish Recipe
My favorite Grilled Cuttlefish Recipe
Equipment Needed:
1. Paper towels
2. Small bowl
3. Whisk
4. Shallow dish
5. Grill
6. Tongs or grilling spatula
7. Serving platter
8. Knife and cutting board (for chopping parsley and mincing garlic)
Ingredients:
- 1 pound cuttlefish, cleaned
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon capers, rinsed and chopped
Instructions:
1. Pat the cleaned cuttlefish dry with paper towels to remove any excess moisture.
2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, and lemon juice to make the marinade.
3. Place the cuttlefish in a shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.
4. Preheat your grill to medium-high heat.
5. Remove the cuttlefish from the marinade and let any excess drip off. Season both sides with sea salt and black pepper.
6. Grill the cuttlefish for about 2-3 minutes on each side, until it is just cooked through and has a nice char.
7. While grilling, sprinkle a bit of red pepper flakes over the cuttlefish for some extra heat, if desired.
8. Once cooked, remove the cuttlefish from the grill and transfer to a serving platter.
9. Garnish with chopped fresh parsley and capers for added flavor and a burst of freshness.
10. Serve immediately with lemon wedges on the side for extra zing. Enjoy your delicious grilled cuttlefish!
