These recipes come to us from one of our favorite customers, Sharon Conti. She shared her preferred preparation of calamari with us for you to enjoy.
CORNMEAL CRUSTED CALAMARI
1 pound Sugar Fish VT Calamari Rings
1/3 cup low-fat buttermilk1 cup fine stone ground whole grain cornmeal
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
1 teaspoon minced fresh oregano
lemon wedges, for serving
3/4 cup Coconut Curry Sauce (recipe below)
Preheat the oven to 450 degrees.
In a bowl, mix the calamari and buttermilk.
In another bowl, whisk the cornmeal, garlic powder, cayenne, 3/4 tsp. salt and 1/2 tsp. pepper.
Working with a few pieces at a time, toss the calamari in the cornmeal mixture, shaking off excess.
Arrange on a large parchment-lined baking sheet.
Coat with cooking spray.
Bake until tender and golden brown, about 18 minutes.
Transfer to a serving dish; sprinkle with the oregano.
Serve immediately with lemon wedges and coconut curry sauce.(recipe below)
This is originally a Rachel Ray Every Day recipe slightly adapted.
COCONUT CURRY SAUCE
6 ounces plain yogurt
3 tablespoons light coconut milk
1 heaping tablespoon green curry paste
2 tablespoons lime juice
2 teaspoons honey
2 teaspoons fresh ginger micrograted
Combine all ingredients in a bowl and whisk until blended. Refrigerate until ready