Active Time

　　45 minutes

　　Editor's note: The recipe below is excerpted from Tyler Florence's Eat This Book. To read more about Tyler Florence and to get his tips on throwing a Super Bowl party, click here.

　　This is a great summer fish salad full of brilliant Thai flavors. It's hard to believe so much flavor can come out of a dressing so simple — chile paste, honey, fresh lime juice — tossed with grilled squid and a bit of mint. Dynamite.

　　If you're using wooden skewers, soak them in water for 20 minutes before using them so they don't catch fire on the grill.

　　

Ingredients

Makes 4 servings

　　6 tablespoons honey

　　3 tablespoons red chile paste, such as sambal

　　2 tablespoons rice vinegar

　　1 tablespoon low-sodium soy sauce

　　Juice of 1/2 lime

　　1 garlic clove, minced

　　1 teaspoon minced fresh ginger

　　2 pounds squid bodies and tentacles, cleaned

　　Extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　Juice of 1 lime

　　Fresh mint leaves, for serving

　　

Step 1

Put the first seven ingredients in a small bowl and stir to combine. Set aside.

　　

Step 2

Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface.

　　

Step 3

Rinse the squid under cool water and pat dry. Split the tubes from top to bottom, then cut in half diagonally so that you get 2 triangles from each squid. Score the flesh lightly in a diamond pattern. Thread a skewer through the length of each to keep the squid flat on the grill. Toss with olive oil and sprinkle with salt and pepper. Lay the calamari on the grill and cook for 2 minutes on each side.

　　

Step 4

Serve the squid with the chili sauce, along with remaining lime juice and mint leaves.

　　Excerpted from Eat This Book by Tyler Florence, published by Clarkson Potter Publishers, a division of Random House, Inc. Copyright © 2005