David’s Fresh Squid With Rosemary and Balsamic Vinegar
Serves three to four.
11/4 lbs. squid, cleaned, with tentacles
2 cloves garlic, minced
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. fresh rosemary, chopped
Salt and black pepper to taste
Prepare squid by slicing bodies into rings. If the tentacles are small, use them whole, if large, divide into two or three clusters.
There are a couple of springtime treats in our waters right now, often only available in spring and fall as the water temperature changes. Weakfish, also known as sea trout and by their Native American name “squeateague,” are a delicious, delicate, finely textured fish. Due to their delicacy, they must be consumed when “fresh, fresh, fresh” as Mrs. Condie Lamb instructed in the 1965 L.V.I.S. Cookbook. The name weakfish is misleading, as they are feisty fighters.