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What’s for Dinner ? Grilled: Cuttlefish, Smelts, Roma Tomatoes plus a No-Mayo Slaw.

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What’s for Dinner ?  Grilled: Cuttlefish, Smelts, Roma Tomatoes plus a No-Mayo Slaw.

 

Was in the international market looking for something different to fix.  Spotted the frozen baby cuttlefish (2 packages) and some good looking frozen smelts (about a pound).  Bingo!  Cruised over to the veggies and got some nice roma tomatoes and some cabbage for slaw.

 

1-GrilledSmeltampCuttlefish_zps2ae5a2ab.

 

 

The Cuttlefish

 

Rinse and pat dry the thawed cuttlefish.  They were already cleaned.  These were marinated for several hours in the fridge in olive oil, a squirt of lemon juice, smoked paprika, pinch of cumin, chopped parsley, red pepper flakes and a few garlic toes pureed with a fork. Sorta after the Spanish style. 

 

Before grilling take them out and let them warm up a bit.  For easier grilling I placed them on bamboo skewers.  If you are unsure about how long to cook them take one and cook it for about 2 minutes and try it.  Take another and cook for about 3 minutes.  And one more time if necessary at about 4 minutes.  From that you will get the sense of how long to cook to get them just right and not overcook them into rubber band texture.  They are a lot like squid with regard to cooking.  Cuttlefish is done cooking when the flesh is white and no longer translucent.

 

Grill direct 375-400 degrees for just 2-4 minutes total turning at least once and basting with any remaining marinade. Watch for serious flare ups because of the oil that drips off.  Do not overcook! 

 

Marinating Cuttlefish

2-MarinatedCuttlefish_zpsfb0d36dc.jpg

 

Cuttlefish on the Skewers

3-CuttlefishinSkewers_zpscb9daf9b.jpg

 

Time to Get Them Grilling

4-CuttlefishGrilling_zpsbfac0436.jpg

 

Cuttlefish are Done

5-CuttlefishDone_zps317e2b7b.jpg

 

 

The Smelt

 

The frozen smelts were a mix of medium to some larger sizes.  They had been headed and gutted which is fine for these sizes (and preferred in this case for grilling).    The thawed fish were rinsed and patted dry then tossed in a bit of grape seed oil and should be lightly sprinkled with some Cajun seasoning or your favorite choice.   Some of the ones got a bit more seasoning than desired so sprinkle lightly and toss well but gently with your hands. As these are grilled and not fried and were slightly larger, the backbone will not be as soft as if they were fried.  This is not an issue as it is really easy on the dinner plate to separate the meaty side fillets off the bone. 

 

Use a grilling basket for convenience.  I had previously modified a grilling basket by cutting off the long handles and bending the short reaming stubs in small loops for a handle so that the whole thing fits inside of Big(Red)Joe and allows the lid to shut. Grill direct (375-400) turning position of the grill basket to ensure uniform cooking. 

 

 Cook for about 3 minutes a side flipping once.  Again – do not overcook.   I used a chunk of pecan for some smoke.  Serve with lemon wedge or your favorite sauce.

 

Smelts Rinsed and Patted Dry

6-SmeltRinsed_zpsc20fb3cb.jpg

 

Oiled and Seasoned

7-OiledampSeasonedSmelt_zps036cf0e3.jpg

 

In the Grilling Basket and on Big(Red)Joe

8-SmeltontheGrill_zpsbc4f9fbc.jpg

 

Smelt are Done

9-SmeltAreDone_zpse77ca017.jpg

 

 

 

The Tomatoes

We have been enjoying the delicious flavor these grilled romas have and this has become a go to addition to meals.   Cut romas in half lengthwise and brush with grape seed oil and balsamic vinegar, mixed with dried organic basil and dried oregano.  Mixing the baste ahead of time to left flavors develop is certainly a plus. Grill direct at 350-375 for 5-8 minutes skin side down first, turning several times and rearranging on grill as needed to avoid excessive burning.   You can baste with remaining oil mixture as they are cooking.  Again watch out for the flareups.  These were cooked first and then put in covered dish until serving time.

 

Seasoning the Tomatoes

10-SeasoningtheRomas_zpsb641e6cf.jpg

 

Tomatoes Off the Grill

11-RomasAreGrilled_zpse002d223.jpg

 

 

The No-Mayo Slaw

 

We really like this no-mayo slaw with a lot of dishes especially in the summer time.   It also keeps very well and can last a whole week of leftovers/ meals.    Recipe is here:  

 

http://www.kamadoguru.com/topic/8950-an-outstanding-no-mayonnaise-coleslaw/?p=91171

 

 

Here's to enjoying something different from the Kamado!   Hope you get some ideas, too!

 

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