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Rack Grilled Chilli Lime Squid with Asian Herb and Peanut Salad
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What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue. When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. Rack grilled chilli lime squid with Asian herb and peanut salad. A large piece of squid may not look like it could fall through the grill rack but it will change shape as soon as it goes on the barbecue. The heat causes it to twist up and, if not prevented, it has a sneaky way of slithering through the rack on to the hot coals below. Threading the squid onto skewers will stop this little acrobatic trick, and ensure the flesh is more evenly seared. There's no need to skewer the squid if cooking indoors on a ridged char-grill pan - a heavy pan placed on top while it's cooking will keep lively pieces flat.
Serves: 6 (starter) or 4 (main course)
This recipe was first published in June 2000.