Grilled Calamari Steaks
2 red bell peppers
4 Fisherman's Pride® Calamari Steaks, defrosted and lightly scored, in a
crisscross fashion, both sides
¼ cup olive oil
Freshly ground black pepper
1 medium to large red onion, sliced horizontally in ½ inch slices
1 piece o f Foccacia (Ciabatta, or Tuscan bread) about 12 inches long, 3 inches
1 small jar (4 to 6 ounces black olive paste-Tapenade)
2 oz. mesclun salad
Assorted small yellow and red pear-shaped tomatoes, halved or left whole
8 dill sprigs
1. Char the red peppers directly over the open flame of a gas stove or broil
them until their skins are black all over. Place them in a pot, cover with a lid
and let them steam for 10 minutes.
2. Marinate the Calamari steaks in olive oil and freshly ground black pepper for
3. Take the red peppers out of the pot when cool enough to handle. Cut them in
half lengthwise, remove the core and seeds. Next scrape off and discard the
blackened skin. Put the cleaned, roasted red peppers aside.
4. Preheat grill, or ridged grill pan. Brush the slices of red onion with a
little oil. Grill them on each side until nicely colored but still fairly crisp.
5. Cut the foccacia in to 4 pieces roughly the same size as the Calamari Steaks
and then cut in half horizontally as for a sandwich.
6. Grill the Calamari Steaks for 1 minute each side. Lastly, toast the foccacia
(ciabatta or Tuscan bread) on the grill and spread the bottom slice with the
black olive paste.
7. To assemble: Lay the foccacia, spread with black olive paste, on a serving
platter, top with a half of a red pepper, then a Calamari Steak (sprinkled with
salt), then a slice of red onion and finally the top piece of foccacia. It's all
right if the pepper, Calamari Steak and onion overlap the bread. Place on a
small bed of mesclun salad. Garnish with tomatoes and sprigs of dill.