RECIPE: Grilled Peconic Bay Squid

Grilled-Squid-Salad
Five times a year we hear from Greenport oysterman Michael Osinski about what’s going on in and around the waters of the East End. He’s got his oyster business, Widow’s Hole Oysters, right out the back door of his house, but sometimes he takes a walk around the corner and comes upon one of the greatest spots for squid jigging close to New York City. Here’s the story. Here’s a recipe from chef Jason Casey, author of recently released cookbook the Shelter Island 36.

Grilled Peconic Bay Squid by Chef Jason Casey
serves 4

2 pounds fresh cleaned whole squid, tentacles separated
1 large diced shallot
3 cloves smashed and diced garlic
1 juiced and zested lemon
¼ cup fruity olive oil (Casey recommends Colavita.)
½ tablespoon chopped fresh oregano
1 julienned tablespoon fresh basil
Pinch sea salt
Pinch fresh cracked black pepper
Pinch red pepper flake
1 handful of frisee greens
1 pint yellow cherry tomatoes quartered
4 sliced radishes
½ bunchblanched or grilled asparagus

In a large bowl mix together the shallot, garlic, lemon juice, zest, olive oil, oregano and basil. Next, season with salt, pepper and red pepper flake. Reserve 4 tablespoons of marinade for the salad dressing. Toss the fresh squid with the remaining marinade and let stand for 15 minutes.

Heat grill to high; place squid bodies and tentacles on uncovered. Sear for 2 minutes per side, remove from grill and place in a bowl to carry over cook.

If grilling asparagus, now is the time. Toss with olive oil and salt, cook until tender.
Toss the frisee greens and tomato with the reserved marinade and excess juices from the cooked squid.

Portion greens onto 4 plates, lean grilled or blanched asparagus onto greens. Place grilled squid bodies and tentacles over greens. Garnish with sliced radish and enjoy!

COOK: For chef Casey’s recipe for whole roasted weakfish, click here.

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