Honey Glazed Grilled Calamari Over Wilted Spinach With Capered Couscous Recipes

SPIKED MONKFISH OVER COUSCOUS

Spiked Monkfish Over Couscous image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 onion, finely chopped
2 green bell peppers, finely chopped
4 carrots, thinly sliced
14 oz can plum tomatoes, chopped with juices
1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper
1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks
2 cups fish stock or clam juice
10-ounce box (1 3/4 cups) plain couscous
2 tablespoons unsalted butter
Salt and pepper

Steps:

Heat the olive oil in a large skillet. Add onions and peppers and saute for about a minute. Cover and cook until onions are tender, about 5 minutes. Add the carrots, tomatoes and their juices, cumin, saffron and crushed pepper. Cover and cook until carrots are tender, about 5 minutes
Add chick peas and monkfish. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. Add couscous and immediately remove from heat. Let couscous steep about 5 minutes. Remove from heat and add butter; season to taste with salt and pepper. Ladle couscous in a bowl and ladle soupy monkfish stew over the top.

GRILLED CALAMARI

Grilled Calamari image

The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 4 appetizer servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice (1 small lemon)
1/2 teaspoon coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano, or 1/2 teaspoon dried
1 pound fresh squid, cleaned, rinsed, and well dried
Freshly ground black pepper

Steps:

In a serving bowl, whisk together the olive oil, lemon juice, and salt. Stir in the garlic and whole oregano sprigs.
Heat a grill pan over the high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

GRILLED CALAMARI WITH WHITE BEANS

Grilled Calamari with White Beans image

Provided by Bill Bradley

Yield Makes 6 first-course servings

Number Of Ingredients 11

Ingredients

1 cup dried small white beans
1 medium onion, quartered
3 large fresh thyme sprigs
1 bay leaf
7 tablespoons extra-virgin olive oil
2 large shallots, chopped
1 pound cleaned calamari (tentacles and bodies)
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
1/4 teaspoon dried crushed red pepper

Steps:

Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.

CALAMARI IN BALSAMIC REDUCTION

Calamari in Balsamic Reduction image

I had this at a restaurant and ran home to figure out how to make it. It's such a delicious and unusual starter for a meal.

Provided by LaLa8224

Categories Squid

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

1 1/2-2 cups balsamic vinegar
1 lb calamari, rings uncooked

Steps:

Bring a saucepan 3/4 full of water to a boil.
Add the squid and cook until just firm (about 2-3 minutes)-do not overcook.
Drain and rinse immediately under cold running water.
Drain well and set aside.
In a saucepan over low heat, simmer the balsamic vinegar (stirring occasionally) until it becomes thick and syrupy.
It should reduce to about 1/2 cup or maybe less.
Toss the calamari with the balsamic reduction and serve warm.

Nutrition Facts : Calories 119, Fat 0.5, SaturatedFat 0.1, Cholesterol 88.2, Sodium 38.6, Carbohydrate 17.4, Sugar 14.3, Protein 6.4

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