Grilled Squid with Avocado
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Medium
This grilled squid with avocado dish is one of my favorite quick weeknight dinners that actually feels fancy enough for guests. The beauty of it is that everything comes together in under thirty minutes, so there's minimal fuss but maximum flavor. Fresh squid cooks in just minutes on the grill, getting tender and slightly charred, while creamy avocado provides healthy fats that help your body absorb all those wonderful nutrients. The bright citrus dressing ties everything together beautifully, and the pomegranate seeds add a lovely pop of color and tartness. Trust me, this recipe proves you don't need complicated techniques or expensive ingredients to create something truly delicious.
Ella x
Ingredients
- ¾ kgfresh squid(cleaned and scored lightly)
- 2ripe avocados(halved and pitted)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh lime juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3garlic cloves(minced)
- ¼ teaspoonred chili flakes
- 118 mlpanko breadcrumbs(toasted)
- 59 mlfresh cilantro(chopped)
- 118 mlpomegranate seeds
Detail level
Instructions
- 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
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
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
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
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
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
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.
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