Salsa Stuffed Squid Pockets


2 x 170g (6oz) fresh squid tubes, cleaned
1 x tbs oil


1 medium red onion, peeled and chopped
2 plum tomatoes, deseeded and chopped
1 large clove garlic, crushed
1 small red chilli, deseeded and finely chopped
0.5 x 5ml spoon (half a teaspoon) caster sugar
1 x 15g pack fresh coriander leaves, stalks discarded and roughly chopped
rind and juice of 1 lime
salt and black pepper


1. Preheat the barbecue or grill

2. Make diagonal cuts across the surface of the squid, taking care not to cut right through.

3. Mix all the salsa ingredients together and season to taste, leaving a few spoonfuls to one side.

4. With the remaining salsa, stuff the squid pockets and secure the open end with a soaked wooden skewer. Brush lightly with the oil.

5. Cook the stuffed squid over a hot barbecue or under a preheated grill for 6-8 minutes each side until slightly golden brown.

6. Serve with remaining salsa, a green salad and citrus wedges.

Tip: The salsa may be used as a topping for fish fillets or as a stuffing for whole fish

Serves 2