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    Home » Main Ingredient » Shellfish

    Lemon Butter Cuttlefish Steaks

    October 5, 2022 by Marc Matsumoto Leave a Comment

    Lemon Butter Cuttlefish Steak ready to serve.

    I'm not a huge squid fan, but I love cuttlefish, and after using some for my Shumai recipe, I had a piece left over. Not wanting to let it go to waste, I pan-fried it with olive oil, butter, and garlic and finished it with some lemon zest. It ended up being crazy good. The magic is in cutting a cross-hatch pattern into the surface of the steaks. This not only tenderizes them but also creates a ton of surface area for the garlicky lemon butter to adhere to.

    In case you're wondering, cuttlefish are an order of Cephalopods related to squid and octopus. Although they look a bit like fat squid, the meat tends to be much thicker (¼-1/2-inch thick) and more tender and flavorful than squid. If you can't find it at your local fish market, you can also try and look for frozen "calamari steaks," which are usually made from larger varieties of squid or from cuttlefish.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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