Squid, Fried Plantain and Mango Salad with Fresh Mint

  • Servings: 8

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  • 2 cups peanut oil
  • 2 green plantains, peeled and sliced very thin on a mandoline or by hand
  • 12 whole squid, skinned and cleaned
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 2 ripe mangoes, peeled and diced
  • 4 cups arugula leaves
  • Fresh Mint and Smoked Chile Vinaigrette
  • 1 red bell pepper, diced
  • 12 fresh mint leaves, cut into chiffonade

How to make this recipe

  1. Light a grill. Heat the peanut oil in a large skillet over high heat to 375°. Fry the plantain slices in batches until crisp. Drain on paper towels and reserve.

  2. Brush the squid with 2 tablespoons of the olive oil, season with salt and pepper and grill for 3 minutes on each side. Alternatively, heat the remaining 2 tablespoons of olive oil in a large skillet over moderately-high heat until smoking, then sauté the squid until golden on all sides. Remove from pan and cut in half or into 2 inch pieces.

  3. In a large bowl, toss the squid with the mangoes, arugula and the vinaigrette. Season with salt and pepper. Heap the salad onto a large platter and garnish with the fried plantains, diced bell pepper and mint leaves.

Contributed By Published May 2013

488740 recipes/squid-fried-plantain-and-mango-salad-fresh-mint 2013-12-06T23:51:33+00:00 Bobby Flay spring|summer|frying|dinner-party|appetizers-starters|salads|8 may-2013,bobby flay,squid plantain and mango salad,fried plantains,squid with fresh mint,sauteed squid recipes,squid-fried-plantain-and-mango-salad-fresh-mint 488740

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