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Lilly’s Table

 
 
Coconut Creamed Chard
© Lillys-Table.com Photo of Ginger-Coconut Calamari
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Ginger-Coconut Calamari

from Ginger Calamari & Cauliflower with Coconut Chard & Rice, the Week of October 20, 2013.
View the next recipe for this meal.

Seared steaks of calamari are drizzled with a creamy ginger-coconut sauce. Calamari cooks quickly and is fairly affordable, so try this healthy protein at home especially with this rich & tasty sauce. Sweet white rice flour also known as mochiko makes a lovely crust on the calamari steaks, but your favorite all-purpose flour should work well.
Try this with the Lemon-Ginger Cauliflower

Ingredients

  • 2 ounces ginger, peel and roughly chop
  • 1 cup white wine
  • 14 ounces coconut milk, classic, not low-fat
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste
  • 3 tablespoons flour, white rice or all-purpose
  • 12 ounces calamari , steaks, about 2-3 fillets
  • 1 tablespoon coconut oil

Serving Size: 2 People

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Preparation Instructions

Roughly chop the ginger, add to the white wine in a saucepan over medium heat. Simmer until the sauce is reduced approximately in half.

Carefully open the coconut milk without shaking. Reserve the runny liquid for another use (such as cooking rice in it!) and scoop out the cream that floats to the top. Whisk this cream into the white wine sauce. Season to taste with salt and pepper.

Once it comes up to a simmer, strain off the ginger. Season with a pinch of the salt and black pepper.

Meanwhile, season the calamari steaks on each side with the salt and pepper. Sprinkle on the flour, dab and shake until there is an even coating all over the calamari steaks.

Heat the coconut oil in a skillet over medium-high heat. As soon as it melts, add the steaks. Sear on each side for about 1-3 minutes until a golden crust is formed. The thin steaks cook quickly, so take care.

Serve drizzled with the sauce on top.