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Fernando's Grilled Cuttlefish With Macanese "Salsa" |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fernando's Grilled Cuttlefish With Macanese "Salsa" recipe on the web!!MACAO Advance Preparation: 30 minutes for marinating the cuttlefish Fernando Gomes knows a good thing when he sees it. When the Azores Islander landed in the Portuguese colony of Macao (soon to be part of China) in the early 1980s, it was love at first sight-and bite. So he did what many Portuguese do in Macao: He opened a restaurant. Behind a funky brick storefront is a spacious courtyard, where guests dine under whirling paddle fans in an open air pavilion. Fernando’s is located on the quietest of Macao’s islands, Coloane, and it backs up to Hac Sa Beach. The grilled cuttlefish alone is worth the trip. Cuttlefish is a larger, wider, fleshier, somewhat sweeter cousin of squid. If you live in an area with a large Asian, Iberian, or Italian community, you may be able to find cuttlefish at an ethnic fish market. Squid also works well for this recipe and is much more widely available. If possible, use charcoal for grilling here. _ 1/2-2 lb squid, with tentacles, or cuttlefish, cleaned ___ c olive oil, extra-virgin _ tbs red wine vinegar, or more to taste _ onion, small, finely chopped ___ c parsley, finely chopped fresh Italian ___ tsp salt, or more to taste ___ tsp black pepper, freshly ground _ tomato, fresh, ripe, medium, seeded and diced 1. Rinse the cuttlefish under cold running water, then rinse and blot dry with paper towels. Place in a nonreactive baking dish and set aside while you prepare the marinade. 2. Combine the oil, 3 tablespoons vinegar, the onion, parsley, 1/2 teaspoon salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning, adding salt or vinegar as necessary; the mixture should be highly seasoned. Pour half the mixture over the cuttlefish in the dish, then cover and let marinate, in the refrigerator, for 30 minutes. Transfer the remaining mixture to an attractive bowl and stir in the tomato. Set this sauce aside. 3. Preheat the grill to high. 4. If using a fish or vegetable grate, preheat it for 5 minutes before you’re ready to cook, then oil. Otherwise, when ready to cook, oil the grill grate. Remove the cuttlefish from the marinade, reserving the marinade. Arrange on the hot grate and grill, turning with tongs, until nicely charred and just firm, 2 to 3 minutes per side (4 to 6 minutes in all). Brush the cuttlefish once or twice with the remaining marinade as it cooks. 5. Transfer the cuttlefish to serving plates or a platter. Serve immediately, accompanied by the reserved sauce. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Spiny Lobster With Basil Butter Spiny Lobster With Creole Sauce South African Grilled Rock Lobster Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc Grilled Soft-Shell Crabs With Spicy Tartar Sauce Honey Sesame Shrimp "On The Barbie" Prawns With Ketjap Butter Salt and Pepper Grilled Shrimp Shrimp With Bahian Peanut Sauce Balinese Prawn Sates / Sate' Udang Grilled Shrimp With Taratoor Tandoori Prawns Flaming Prawn Plantation Shrimp Emeril Lagasse's New Orleans-Style Barbecued Shrimp Penganese Grilled Shrimp With Painfully Hot Salsa Gulf Coast Shrimp Latin Quarter Shrimp Kebabs Scallop Kebabs With Pancetta, Lemon and Basil Grilled Clams With Colombo Butter Grilled Mussels / Eclade Bahamian Grilled Conch Oysters With Horseradish Cream Grilled Octopus / Khtapothi Sti Skhara Grilled Squid Durban Fernando's Grilled Cuttlefish With Macanese "Salsa" |
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