Chilli-Grilled Squid on Rocket, with Lime & Coriander Mayonnaise.

10:00 pm on 17 January 2005

(Serves 6)

Ingredients Dressing

  • 1 egg plus 1 yolk
  • juice and zest of 3 limes
  • 2 cups coriander leaves, roughly chopped
  • 1 cup vegetable oil
  • sea salt and freshly ground pepper
  • Rocket leaves

Ingredients Marinade

  • 1 teaspoon chilli flakes
  • 2 tablespoons crushed garlic
  • 2 tablespoons grated ginger
  • 1 tablespoon sugar
  • sea salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • 1 kg squid tubes, cut open and scored on the inside


Marinade: Combine the marinade ingredients and coat the squid well. This can be done up to 24 hours ahead. Set aside.

Dressing: Combine the egg and yolk, lime zest, lime juice and the coriander in a food processor and process until well blended. Add the oil in a thin stream until all the oil is incorporated and the dressing is creamy. Season

When ready to serve, heat a ridged grill or barbecue until hot. Place the squid on the grill, scored side down, and hold flat with a spatula or fish slice.

After 1 minute turn and repeat. When you remove them from the barbecue they will curl up. Slice them diagonally into strips.

Arrange the rocket on a platter and lay the squid down the centre.

Drizzle with the lime and coriander dressing and serve with lime wedges around the edge of the platter. Pass the extra dressing separately.

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