Grilled cuttlefish

Serves 2

Ingredients

• 2 cuttlefish each
• 2 kiwi each
• 2 tomatoes each
• 1 shallot each
• 2 sprigs mint
• 2 sprigs coriander
• 2 sprigs basil
• 20ml olive oil
• Salt, to taste

Method

1. Clean out the cuttlefish by removing the tentacles, the innards and the skin, while keeping the mantle intact.
2. Using a sharp knife, create deep crosshatch marks on the inner side of the cuttlefish and set aside for later.
3. Using a grater, grate the kiwi till a fine paste is formed.  Add a few pinches of salt and fully cover the cuttlefish mantles with the marinade. Place the dish in the fridge for at least 1 hour but no longer than 3 hours.
4. For the salad, finely chop the tomatoes and the shallots and place them into a bowl.
5. With them add the leaves of all the herbs, a pinch of salt and some olive oil. Mix well and place on the bottom of a plate.
6. Place a grill pan on high heat. Once hot, add the cuttlefish crosshatch side down and grill for 1-2 minutes on both sides.
7.  Once cooked, place on the salad and decorate with herbs. Serve with a lemon wedge if you so wish.

This recipe first appeared on Gourmet Today TV January, 2019

Watch full episode below: