Grilled Calamari Salad with Mango-Cardamom Fruit Butter Sauce

Ingredients

For the calamari:

For the Mango-Cardamom sauce:

For the salad:

1 large or 2 small grapefruits, sliced
1 medium fennel bulb, very thinly sliced with a sharp knife or mandolin
1 small to medium shallot, thinly sliced (I soak the shallot in cold water for 10 minutes to take a bit of the bite out); drain and pat dry
A large handful of cherry tomatoes, halved
A handful of fresh herbs, such as Thai basil, cilantro, mint

Marinate the Calamari:
- In a large bowl, mix the olive oil, finely chopped garlic, lemon juice, salt, and pepper.
- Add the calamari rings to the marinade and let them marinate for 15-20 minutes.
Prepare the Mango-Cardamom Sauce:
- In a small saucepan, heat the Callas Mango-Cardamom Fruit Butter over low heat.
- Add the honey, soy sauce, grated ginger, and lime zest.
- Stir well and keep the sauce warm.
Grill the Calamari:
- Heat a grill pan over medium heat (you can also use a barbecue).
- Grill the marinated calamari rings for about 2-3 minutes on each side until cooked through and slightly charred.
Prepare the Salad:
- In a large bowl, mix the mixed greens, fennel, shallot, grapefruit, cherry tomatoes, and finely chopped herbs. Toss everything well together.
Serve:
- Divide the salad onto plates.
- Place the grilled calamari rings on top of the salad.
- Spoon the warm Mango-Cardamom sauce over the calamari.
- Garnish with finely chopped cilantro or parsley for a fresh touch.

Enjoy your fresh and exotic culinary creation!