Mango Cuttlefish

• 1 whole cuttlefish
• 1 tablespoon sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup thinly sliced green onion
• 1 teaspoon minced garlic
• 1 teaspoon miced shallot
• 1/4 cup mango juice
• 1/4 cup seafood stock
• 1/4 cup diced mango (optional)
• a few drops lemon juice (optional)

1. Clean and pat dry the cuttlefish and rub with sesame oil, salt and pepper.
2. Drizzle cooking oil on a grill pan. When the pan is hot enough, grill the cuttlefish in high heat, presentation side down, for 4 to 5 minutes, turn once. Transfer to a plate and cover loosely with foil.
3. In a saucepan over medium heat, warm the cooking oil. Add the shallot and the garlic, cook, stirr often, until the shallot is translucent and the garlic is lightly browned, about 2 minutes. Add the mango juice and the stock, cook until the sauce is thicken. Add green onion and the diced mango (optional). Season the sauce with salt and black pepper. You can also add a few drops of lemon juice to enchance the flavor of the dish.
4. Gently pour the sauce to the cuttlefish. Serve.

cuttlefish, sesame oil, salt, ground black pepper, green onion, garlic, shallot, mango juice, seafood stock, mango, lemon juice

Taken from food52.com/recipes/11622-mango-cuttlefish (may not work)