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February 15, 2018 By Dorenda

Website02152018

Grilled Calamari Steaks with Mediterranean Salsa
Cuisine: Mediterranean
Author: Williams Sonoma Taste
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 4
Calamari steaks, the flattened bodies of squid, are a great lean protein option for a healthy meal, plus they cook in a flash. While fresh is always best, you might discover it’s easier to find calamari steaks in the frozen food section. Simply defrost them in the refrigerator overnight when you’re ready to use them. Most importantly, don’t overcook the calamari, or it will turn rubbery. Whole-grain couscous makes a hearty accompaniment to the meal.
Ingredients
  • For the salsa:
  • 1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
  • 2/3 cup (4 oz./125 g) cherry tomatoes, chopped
  • 1/4 cup (2 oz./60 g) capers, drained
  • 2 garlic cloves, minced
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. olive oil
  • Grated zest of 1 lemon
  • 1 Tbs. fresh lemon juice
  • 1/4 tsp. freshly ground pepper
  • For the calamari steaks:
  • 4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
  • Juice of 1 lemon
  • 1 Tbs. olive oil
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper
  • Lemon wedges, for serving
Instructions
  1. Directions
  2. To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, oil, lemon zest and juice, and pepper.
  3. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.
  4. Prepare a grill for direct-heat cooking over medium-high heat. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.
3.5.3208

 

Filed Under: 2018, Announcements, blog, Featured Products, Featured Recipe, Front Page Slider, News, Recipes, Seafood, Seafood Specials, Wine & Beer, Wine & Beer Sampling Tagged With: 2018, Clams, Community, Crab, Little Apple, Manzanita, Manzanita Market, Meat Department, Oregon, Oysters, Recipe, Rockfish, Seafood, Specials, Wine Sampling

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Lunch Specials


Monday: Turkey & Provolone Melt, General Tao Chicken, Clam Chowder
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Wednesday: Chef’s Choice Sandwich (hot meatloaf, Italian sub or turkey,) Teriyaki Chicken, Soup of the Day
Thursday: Hot Reuben Sandwich, Kung Pao Chicken, Clam Chowder
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Saturday: Clam Chowder
Sunday: Clam Chowder

Please note:  We also have other soups available throughout the week. Check our deli white board for the soup of the day.

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