Grilled Squid With Orange, Fennel & Black Olives - Cuisine Magazine - From New Zealand to the World
Grilled squid with orange, fennel, and black olives—a light, refreshing summer dish from Cuisine Magazine, perfect for hot days.
Ingredients
- approx. 500g squid tubes
- olive oil
- sea salt and black pepper
- zest and juice of 1 lemon
- 1 bulb fennel
- 3 small navel oranges
- scant handful of black olives, pitted
- small handful of flat-leafed parsley, roughly chopped
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