Grilled Squid with Lime & Garlic

Step 1

Combine the minced garlic, lime juice, fish sauce, sliced chili, olive oil, and salt in a small bowl and stir until blended, about 15 seconds.

Step 2

Place the squid rings and tentacles into a medium bowl and pour the marinade over them, stirring to coat evenly.

Step 3

Let the squid sit at room temperature for 10 minutes so the flavors soak in, stirring once halfway through.

Step 4

While the squid marinates, place a grill grate or cast iron skillet over medium-high heat and let it warm until a drop of water sizzles and evaporates immediately, about 2 minutes.

Step 5

Lift the squid pieces out of the marinade with tongs, letting excess liquid drip back into the bowl, then transfer to a plate.

Step 6

Carefully place the squid rings in a single layer on the hot grate or skillet, working in two batches if needed to avoid crowding.

Step 7

Cook without moving for 90 seconds until the bottom surface is spotted with light charring and turns opaque, then flip each piece with tongs.

Step 8

Cook the second side for 60 seconds until it also shows light char and the squid is no longer translucent, then transfer to a serving plate.

Step 9

Repeat with the remaining squid batch if cooking in two rounds.

Step 10

Drizzle any remaining marinade from the bowl over the cooked squid.

Step 11

Scatter the chopped cilantro and scallions over the top and serve immediately while still warm.