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Maggie Beer

Grilled Squid

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Step 1: Preheat the barbecue plate on a high heat.

Step 2: Wash and rinse the squid and tentacles, then pat dry with kitchen towel. Place onto a tray and drizzle with 1 ½ tablespoon of olive oil and season with sea salt and pepper, set aside.

Step 3: Place all the herbs, lemon, Verjuice and remaining olive oil onto a tray or large platter, then gently toss together and set aside.

Step 4: To cook the squid and tentacles, place onto the preheated barbecue plate and cook for 1 minute on each side, then remove and place onto the resting bath of herbs and gently toss through. Allow this to rest for 5 minutes before serving.

Tip: this Verjuice & herb bath also works just as well with barbecued king prawns, fresh snapper fillets or even barbecued marron.

Ingredients

  1. 1/2 cup fennel fronds picked
  2. 1/2 cup basil leaves
  3. 10 stems lemon thyme
  4. 1 lemon sliced
  5. 65ml 1/4 cup Verjuice

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