Manhattan Beach maestro, David LeFevre, knows a thing or two about seafood - his newest venture, Fishing with Dynamite, pays homage to all things of the ocean. Here, he dishes out a simple recipe ideal for al fresco dining on a warm summer night.
Grilled Sword Squid with serrano, cilantro and red onion
1 sword squid, cleaned, beak discarded, and patted completely dry
1 teaspoon olive oil
1 lime, juiced
½ ounce sliced red onion, held in ice water
1 serrano chile thinly sliced and held in ice water
3 sprigs of cilantro
1 tablespoon olive oil
fleur de sel to taste
1.Season squid with olive oil, salt and pepper.
2. Sear on an extremely high heated grill, 1.5 minutes each side. Be
careful not to cook through, and making sure to get great perpendicular
grill marks. Let rest 2 minutes.
3. Slice the squid perpendicularly and place on elongated plate.
4. Place chilies, red onion and cilantro over the top of the sliced squid
5. Drizzle with lime juice and olive oil and season with fleur de sel.