Bringing Asian flavors to every table
Lemon Oregano Squid
Ingredients
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2 pkg Tropical Sunshine squid tubes (about 15oz)
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1 pkg Tropical Sunshine squid tentacles (about 8oz)
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4 bamboo skewers
Sauce
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½ tsp black pepper
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3 minced garlic
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30g chopped green onion
10g chopped coriander -
1 tsp oregano
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½ tsp crushed red pepper
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½ tsp sea salt
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½ tsp lemon juice
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¼ cup olive oil
Directions
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Wash and dry the squid tubes. Cut one side to lay the fish flat. Drizzle olive oil evenly.
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Combine sea salt, black pepper, red chili powder, oregano, minced garlic, coriander and lemon juice. Coat fish well. Reserve TBD of sauce for later.
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String squid tentacles on a bamboo skewer to prevent them from falling to the bottom of the oven during roasting.
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Preheat an air fryer to 400 degrees, add the squid and squid tentacles and bake for 20 minutes (flipping every 10 minutes).
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Remove the squid and squid tentacles from the air fryer. Coat with remaining sauce and bake 5 minutes more.
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Decorate with lemon slices then serve.