Recipe Cottage


LOCATION: Recipes >> Shellfish >> Octopus 03

Print this Recipe    Octopus 03

Barbecued Octopus with Pepper Salad

1 lb octopus, small
1/4 c olive oil
1/2 c lemon juice
1 ts oregano or marjoram, dried
1 garlic clove; crushed
1 md bell pepper, green
1 md bell pepper, red
1 md bell pepper, yellow

1/2 c olive oil
1 T lemon juice
1 T red wine vinegar
1 garlic clove; crushed
1 T parsley; finely chopped
1/2 ts salt

Cut octopus into strips or leave whole if small enough. Wash well
and place in a glass bowl. Add oil, lemon juice, herbs and garlic.
Cover and place in refrigerator for 24 hours stirring occasionally.
Cut capsicums into four lengthways, remove seeds and white membrane.
Brush outer skin with oil and place skin down on hot barbecue until
skins are well blistered, rub skins off with a towel. Arrange on
plates, alternating colours. Drizzle with half of the dressing
and set aside. Heat barbecue to medium heat. Place Octopus on
the barbecue plate and cook for 15-20 minutes, turning frequently
and splashing on a little marinade as they cook. Remove and pile
into the centre of the pepper salad. Pour over remaining dressing
and serve with fresh garden salad.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.