Grilled Squid with Avocado

Instructions

1. 1

   Pat squid dry with paper towels and place in a bowl. Whisk together 3 tablespoons olive oil, minced garlic, lemon juice, half the lime juice, salt, pepper, and chili flakes. Pour marinade over squid and refrigerate for 15 minutes.

   Tip: Scoring the squid lightly helps it cook evenly and absorbs more flavor from the marinade.

2. 2

   Heat a grill or grill pan to high heat until very hot, about 2 minutes. Lightly oil the grill grates to prevent sticking.

   Tip: A screaming hot grill creates those beautiful charred marks in just seconds.

3. 3

   Remove squid from marinade and arrange on the hot grill in a single layer. Cook for 2 minutes on the first side without moving, then flip and cook for another 2 minutes until translucent and charred at the edges. Transfer to a cutting board.

   Tip: Overcooking squid makes it rubbery, so keep a close eye on timing.

4. 4

   Toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Set aside.

   Tip: Toasting the breadcrumbs adds a nutty flavor and prevents them from becoming soggy.

5. 5

   Slice the grilled squid into bite-sized pieces. Drizzle the avocado halves with remaining olive oil, remaining lime juice, and a pinch of salt.

   Tip: Keep the avocado halves intact for a more elegant presentation.

6. 6

   Arrange avocado halves on a serving platter and top each with grilled squid pieces. Drizzle with any pan juices and scatter toasted panko breadcrumbs over the top.

   Tip: Serve immediately for the best texture contrast between warm squid and cool avocado.

7. 7

   Garnish generously with fresh cilantro and pomegranate seeds. Serve immediately with additional lime wedges on the side.

   Tip: The pomegranate seeds add a bright pop of color and a tart contrast to the rich avocado.