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  • Calamari steaks x 4 600.0 g
  • Fresh lemon juice 100.0 ml
  • Black pepper, freshly ground 20.0 g
  • Olive oil 20.0 ml
  • Spring onion, chopped 30.0 g

Fresh and tangy calamari seasoned with a vibrant lemon and cracked black pepper blend. Lightly battered and fried to golden perfection, this dish delivers a succulent interior and crispy exterior for the perfect appetizer or light entrée.



  1. Method

    1. Clean the calamari well and pat dry. With a sharp knife, score checkered patterns on each side. 
    2. In a shallow dish, lie the calamari steaks in a single layer. Cover with fresh lemon juice. Cover with cling wrap and place in the refrigerator for 40 min. 
    3. Heat grill to high heat. Remove calamari steaks from the refrigerator and drain lemon juice. Season with Robertsons Spice for Fish. Brush grill with oil and reduce heat to medium. 
    4. Place calamari on the hot grill at medium heat for 2-3 min per side. Do not overcook. Calamari should be white and firm. 
    5. Remove from grill to a cutting board. Cut calamari into strips or leave whole and place into a medium mixing bowl. Toss with cracked pepper and sprinkle with spring onions. 
    6. Serve immediately and while hot.
  2. Chef's Tip

    1. Serve wilted pak choi/ grilled cos lettuce with Knorr Professional Tartare Sauce or Knorr Professional Honey & Soy Sauce.