Grilled Squid with Lemon Caper Sauce

This colorful salad is a favorite on the Aeolian Islands off the northeastern coast of Sicily. Many of the seafood, vegetable, and pasta dishes on these islands, as in the rest of Sicily, call for locally produced salted capers, which have a more decisive flavor than capers packed in brine. Look for salted capers in Italian markets; rinse thoroughly before using. Serve salad with grilled bread.

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

• 1/3  cup  pitted Sicilian or other green olives
• 3  tablespoons  salted capers, rinsed
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  white wine vinegar
• 12  basil leaves
• 1  garlic clove, peeled
• 2  teaspoons  extravirgin olive oil, divided
• 1/4  cup  water
• 1  cup  red bell pepper strips
• 1/2  cup  thinly sliced red onion
• 1  pound  cleaned skinless squid
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

Prepare grill.

Combine first 6 ingredients and 1 teaspoon oil in a food processor, and process until smooth. With processor on, slowly add water through the food chute; process until smooth. Transfer mixture to a large bowl. Add bell pepper and onion, and set aside.

Combine remaining 1 teaspoon oil and squid; toss well. Sprinkle salt and black pepper over squid. Place squid on grill rack coated with cooking spray; grill 3 minutes or until done, turning once. Cut squid into thin strips; add to olive mixture, tossing to coat.

Nutritional Information

Calories:

159 (29% from fat)

Fat:

5.2g (sat 0.9g,mono 2.7g,poly 1g)

Protein:

18.6g

Carbohydrate:

9.5g

Fiber:

1.6g

Cholesterol:

264mg

Iron:

1.6mg

Sodium:

415mg

Calcium:

62mg