Seafood on the Grill
A demo with Fortune Fish at Standard Market
noon - 4:00 p.m.
333 E. Ogden Avenue
Grilled Calamari Steak with Tomato Gremolata
4 calamari steaks
1 cup sauvignon blanc
1 cup golden raisins
1/2 lb currant tomatoes
2 ounces fresh mint, roughly torn
2 tsp balasamic vinegar
1 cup extra virgin olive oil
1 Tbs sea salt
1 Tbs cracked black pepper
2 tsp toasted marcona almonds
2 tsp lemon zest
In a small saute pan, bring sauvignon blanc, juice of one lemon and zest of one lemon to a simmer. Remove from heat and add golden raisins. Let raisins rest until plump,about 10-15 minutes. Drain liquid and reserve plumped raisins.
In a mixing bowl, add plumped raisins, tomatoes, mint, balsamic vinegar, olive oil, salt and cracked pepper. Allow to rest while grilling calamari steak.
Generously oil grill grates. Season calamari with salt and pepper. Place on hot grill and grill on both sides until cooked throughout.
Place grilled calamari steak on platter and top with tomato gremolata.
To garnish, top with toasted marcona almonds and fresh lemon zest.