Other Seafood Recipes

[Semigourmet]

I didn't see a thread on this one yet, so let's share our favorite recipes here for our other seafoods. it will be nice to share and find some new ones to try.

[Semigourmet]

Shrimp:

Skewer, grill over medium heat until just done, brush lightly with barbecue sauce. Nice appetizer

Saute in olive oil, garlic, Durkee brand Citrus Grill Seasoning, salt, and pepper with a dash of white wine at the end. Very nice

[Semigourmet]

Shrimp scampi with lemon angel hair pasta

Servings 4


Kosher salt
1 pound angel hair pasta
6 garlic cloves, crushed (6 teaspoons not 3 teaspoons and I think it needs more), (12 teaspoons)
½ cup fresh flat leaf parsley (a couple of generous handfuls), chopped
Fresh ground black pepper
¼ cup extra virgin olive oil
24 medium size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes
½ cup dry white wine
Zest and juice of 1 lemon (I want to try 2 lemons zest and juice)
5 tablespoons cold unsalted butter
2 ladles pasta cooking water (about ½ to ¾ cup)



Directions

1. Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente, with a bite. Reserve a couple of ladles of cooking water before draining the pasta.

2. While the pasta cooks. Heat a large skillet over medium heat. In a bowl combine the garlic, parsley, salt, pepper, and olive oil. Toss the shrimp with half of the garlic mixture to coat evenly. Transfer the shrimp to the hot sauté pan and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque. Remove shrimp from skillet and cover to keep warm.


3. Return skillet to burner. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and stir until melted. Add the drained angel hair pasta, and toss to coat. Taste to adjust the seasoning with salt and pepper. Divide the pasta and shrimp among 4 serving plates.


Notes You can change the flavor a bit by adding zest to shrimp, and pasta both.

[Semigourmet]

Halibut and or Cod

Swiss Parmesan Halibut or Cod

1 ½ pounds (about 1 inch thick) halibut steaks or fillets, skin removed, cod works well too
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ cup shredded smoked Swiss cheese (this is very important, you must have smoked Swiss)
¼ cup sour cream
¼ cup mayonnaise
3 tablespoons thinly sliced green onions
1/8 cup grated Parmesan cheese


Directions

1. Heat oven to 450 F. Pat halibut dry with paper towels; place into greased 13 X 9 inch baking dish. Sprinkle halibut with salt and pepper.

2. Combine Swiss cheese, sour cream, mayonnaise or yogurt and 2 tablespoons green onion in small bowl. Spread sour cream mixture evenly over halibut; sprinkle with Parmesan cheese.

3. Bake for 15 to 20 minutes or until halibut flakes with fork; sprinkle with remaining green onion and paprika, if desired.

[Semigourmet]

Rachael Ray's "Chorizo Cod and Potato Stew" is really good

[Semigourmet]

Snapper or rainbow trout

Grilled sauteed or baked topped with a bit of salt, pepper and lemon butter mixture. I like to grill it in a crude foil dish lightly drizzling the lemon butter mixture over the top while cooking. it is WONDERFUL!

[Semigourmet]

I forgot another reicpe w like. Cajun Grilled Shrimp

3 green onions, minced
2 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons paprika
¼ teaspoon salt
¼ to ½ teaspoon cayenne
1 tablespoon olive oil
1 ½ pounds shrimp, shelled with tails in tact, deveined
Lemon wedges




Directions

1. Combine onions, lemon juice, garlic, paprika, slat and peppers in 2 quart glass baking dish; stir in oil. Skewer shrimp onto metal or wood skewers. Add shrimp; turn to coat. Cover and refrigerate at least 15 minutes. Grill shrimp over medium heat about 2 minutes per side until opaque. Serve immediately

this can also be done in a skillet just pour everything into the hot skillet and cook without skewers. it is just as wonderful.

[skilbeau]

Catfish Courtbouillon

If you have a little bit of time, this one is one of my favorites.

Ingredients
4 lbs of catfish
1 bell pepper
2 onions
3 cloves of garlic
1 small can of tomato paste
1 8oz can of whole tomatoes (Rotel)
1 8oz can of tomato sauce
Salt, black pepper, and cayenne pepper to taste



Directions

Chop the onions and bellpepper finely. Mince garlic. Saute onions and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Finally, add the catfish and simmer for 20 minutes. Don't stir the catfish because it will break apart. Twist pot by handle to stir.

I have a few more on my blog if anyone is interested.

[Semigourmet]

Catfish Courtbouillon

If you have a little bit of time, this one is one of my favorites.

Ingredients
4 lbs of catfish
1 bell pepper
2 onions
3 cloves of garlic
1 small can of tomato paste
1 8oz can of whole tomatoes (Rotel)
1 8oz can of tomato sauce
Salt, black pepper, and cayenne pepper to taste



Directions

Chop the onions and bellpepper finely. Mince garlic. Saute onions and bellpepper until onions look almost clear. Add tomato sauce, whole tomatoes, and paste. Add salt, black pepper, and cayenne pepper. Simmer on low heat 2 to 3 hours or until sauce has "flavored" taste. Finally, add the catfish and simmer for 20 minutes. Don't stir the catfish because it will break apart. Twist pot by handle to stir.

I have a few more on my blog if anyone is interested.

this sounds very good. My DH's family loves catfish. It might be something I will try on them one time soon.

[Semigourmet]

FIsh and chips, dip catfish, flounder, or talapia. Douse with lemon juice, set aside. season a mixture of 1 cup self rising flour to 1/2 cup cornmeal, with salt, pepper, onion powder, garlic powder and a dash of cayenne. in a shallow bowl, mix well, 2 eggs with 1/4 cup milk, and 1/8 cup hot sauce (trust me the heat cooks out. it just flavors the fish Wonderfully)

dredge the fish in the flour, then dip in egg wash and back into the flour. lay on a baking sheet and when done. put into freezer for about 20 minutes.

Meanwhile, heat (about 3 inches) peanut oil in deep saucepan, (unless you have a fryer.) when your oil is 350 degrees. gently add one piece of fish to the oil (in the saucepan) when it is done it will rise to the top. you can turn it over to brown both sides evenly. when done remove to either papertowls, paper bag. I like to line a half sheet pan with paper towels, top with a cake or cookie cooling rack, and put the fish on that. I usually will put it into the oven (170 degrees) to keep warm while I am finishing up with my sides.

[freakbox]

I like this recipes a lot and I will try some of them. See my favorite seafood recipes on my new fish recipes site. It is only for fish recipes and anyone can post, rate and comment recipes.
Anyway... the site url is:
http://www.fishindish.com
I'm sure you'll find the right recipe for your taste.

[weloveseafood]

Curry Shrimps with Zucchini

13 ounce zucchini, sliced lengthwise
1 lb. shrimps peeled and deveined
5 tablespoons olive oil
4 cloves garlic, finely minced
5 tablespoons fresh cilantro, chopped
1 fresh cayenne pepper, chopped and seeded
1/2 teaspoon turmeric powder
1 1/2 teaspoon ground cumin
1 (7 ounce) can tomato, diced
1 teaspoon fresh grated ginger
1 tablespoon lemon juice
1 teaspoon salt

Put the zucchini into a colander, sprinkle with salt, set aside for 30 minutes.
Waschen, drain and dry with paper towels. Dry shrimps with paper towels too. Heat olive oil in a large frying pan, add garlic stirring constantly, then zucchini, cilantro, fresh cayenne pepper, turmeric powder, tomato, ginger and lemon juice. Salt and cook covered for about 5 minutes under low heat.
Remove the lid and add shrimps. Set the heat to high and cook for 5 minutes.

Source: http://www.weloveseafood.com/shrimprecipes.html


Blue Crab Cakes With Cayenne Mayonnaise

1 pound blue crab meat
1 stalk celery, finely chopped
1 bunch green onions, finely chopped
1 bunch parsley, finely chopped
1 egg
1 tablespoon dijon mustard
3/4 cup mayonnaise
2 lemons, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
4 1/2 ounces water biscuits ground
4 tablespoons butter (or as needed)

Cayenne Mayonnaise:
1 red bell pepper, roasted peeled and seeded
2 egg yolks
1 tablespoon white wine vinegar
1 lemon, juiced
1 1/2 teaspoon capers
6 garlic cloves
8 anchovy fillets
1 1/2 teaspoon cayenne pepper
1 cup salad oil
salt to taste

In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. Form the mixture into patties.In a large skillet place the butter and heat it on medium until it has melted. Sauté the crab cakes for 3 to 4 minutes on each side, or until they are golden brown.

Cayenne Mayonnaise: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges.


Source: http://www.weloveseafood.com/CrabCakeRecipes.html

[freakbox]

Fish Stew With Potatoes And Carrots

http://www.fishindish.com/uploads/images/recipe_77.jpg

Ingredients:500 gr cod fillets
400-500 gr potatoes (2 large potatoes)
200 gr carrots (2 large carrots)
2 large onions
5 cloves garlic
2 peppers
2 tomatoes
1/2 teaspoon ground black pepper
1/4 teaspoon chilli pepper
1 teaspoon cumin
1 tea spoon thyme
1 teaspoon sugar
salt
4 tablespoons vegetabla or olive oil


Directions:Peel and cut into thik round pieces the potatoes and carrots and simmer in boiled water till almost cooked but still hard. Remove the watter and leave them for now.
In a large pot preheat the oil add the onion cut into large pieces and the garlic cut into thin slices, season with a pinch of salt and cook, stirring occasionally, for 5 minutes or until the onion is translucent.
Cut the pepprs into one inch pieces and add them. Cook and stir for another 5 minutes.
Stir in the pieled, chopped tomatoes and the sugar. Stir and add the black-pepper, the cumin, the chilli pepper, the thyme and two more pinches of salt.
Cook for abbout 5 minutes, stop stiring and add the fish fillets seasoned with a pinch of salt and black pepper. When it starts boiling again add the potatoes and the carrots. Simmer it on moderate heat for 5-10 minutes, but careful not to smash the potatoes.
Serve with topped fresh parsley.

Enjoy !!!

Source: www.FishInDish.com - Cod Fish Recipes (http://www.fishindish.com/recipe/77/Cod/Fish%20Stew%20With%20Potatoes%20And%20Carrots)

[fahriye]

FISH PILAKI

This is the Turkish version of the fish dish with added garlic, tomatoes, plenty of dill, bay leaves and lemon juice.( my latest post on my blog. )

[nicoleSmith08]

1 teaspoon Szechuan peppercorns
1/2 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1 teaspoon allspice berries (Jamaican peppercorns)
4 tuna steaks, each about 1 inch thick (about 6 ounces each)
1 tablespoon corn oil
1/2 teaspoon salt


Preparation

Crush the peppercorns with a meat pounder or the bottom of a saucepan. Brushboth sides of the steaks with oil and then sprinkle both sides with salt andcrushed pepper.

Heat a cast iron pan for 2 to 3 minutes, until very hot. Place the steaks in thepan and cook them over very high heat for about 1-1/2 minutes on each side.Cover the pan, remove from heat and let stand 3 to 5 minutes before serving.

The steaks will continue to cook on their own residual heat but should remain pink inside.

Source: http://www.chef2chef.net/featured_recipes/tuna_steaks_with_peppercorns.php

[lesley]

I love all types of seafood, paella & chili prawns are favourite. Tuna in a sweet chili sauce comes a close 2nd.
Has anyone tried Sea Bass? I know it's common in England, but not sure if you can get it in the States. :0)
Lesley
www.cookingwiththejoneses.com

[ludak]

Herb Shrimp in Garlic Butter

3 dozen shrimp, de-veined
1 tablespoon salt
1 teaspoon oregano
1 teaspoon thyme
1/2 cup butter
5 cloves garlic, pressed
1 tablespoon fresh parsley, minced
1/4 lb. sliced mushrooms
1/4 cup butter
6 thin orange slices, for garnishing (optional)
green onions, for garnishing (optional)

[nicoleSmith08]

Barbecued Sardines

12 To 16 sardines (approx 750g)
Black pepper
1 tb Olive oil
2 cl Garlic; finely chopped
2 Lemons; juice of
1 ts Grated lemon rind
12 Fresh basil leaves

Clean the sardines by cutting a small incision along the belly and scooping out the innards with your finger.

Rinse the fish thoroughly under cold running water and drain. Pat dry with paper towels.

Sprinkle the fish with the pepper and garlic. Toss with the olive oil.

Let sit for 15 minutes, turning once.

Barbecue the sardines a couple of minutes on each side.

Serve sprinkled with lemon juice and rind, some more pepper and fresh basil.

[Drama Queen]

SKILLBEAU, I got into your cooking blogsite and noticed that the last entry is dated May 2008. Why are you still posting your blog URL and more importantly why are you no longer posting? You have a great blogsite with a lot of good recipes. What happened??

[Drama Queen]

Barbecued Sardines

12 To 16 sardines (approx 750g)
Black pepper
1 tb Olive oil
2 cl Garlic; finely chopped
2 Lemons; juice of
1 ts Grated lemon rind
12 Fresh basil leaves

Clean the sardines by cutting a small incision along the belly and scooping out the innards with your finger.

Rinse the fish thoroughly under cold running water and drain. Pat dry with paper towels.

Sprinkle the fish with the pepper and garlic. Toss with the olive oil.

Let sit for 15 minutes, turning once.

Barbecue the sardines a couple of minutes on each side.

Serve sprinkled with lemon juice and rind, some more pepper and fresh basil.

I'm curious to know where you are getting sardines in California. I haven't been able to find them anywhere since I moved to the west coast 20 some years ago.

[cezs12]

These recipes are nice for kids
Linguine Pasta with Shrimp and Tomatoes

NGREDIENTS (Nutrition)

* 2 tablespoons olive oil
* 3 cloves garlic, minced
* 4 cups diced tomatoes
* 1 cup dry white wine
* 2 tablespoons butter
* salt and black pepper to taste
*
* 1 (16 ounce) package linguine pasta
*
* 1 pound peeled and deveined medium shrimp
* 1 teaspoon Cajun seasoning
* 2 tablespoons olive oil

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DIRECTIONS

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.


Marinated Grilled Shrimp

INGREDIENTS (Nutrition)

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

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What to Drink?
Wine Chardonnay
Cocktail Sidecar
Chilled Non-Alcoholic Special Lemonade
Click here to find out more!
DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

[Beth]

Grilled Firecracker Shrimp

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, ppeeled and deveined


Directions: In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers.

Preheat Grill

Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.


Enjoy!
Beth
http://www.free-shrimp-recipes.com/grilled-shrimp-recipes.html

[Drama Queen]

Beth, your recipe couldn't come at a better time. I just bought a jar of apricot preserves for another recipe and wondered what to do with the rest of the jar. I love anything spicy and I have some shrimp just waiting for this recipe. It's easy and will make it tonight. Thanks for posting it.

[Diane]

Hello, Girls thank you very much for those delicious and yummy recipe you've shared. It will be added to my recipe compilations. I love sea food so I love to find different kind of recipe specially for shrimp and catfish.

[Beth]

I love sharing recipes!

This is Cajun Shrimp Scampi

1 lb. medium shrimp- peeled, deveined and thawed
3/4 cup butter
1/2 cup onion - chopped
3-4 garlic cloves - minced
1 tbsp. fresh parsley - chopped
1/4 cup dry white wine
2 tbsp. lemon juice
2 tbsp. cajun seasoning (we use McCormicks Bayou Cajun Seasoning)


Preheat pan. Add butter until melted using a low-medium heat. Add onions, garlic and cajun seasoning. Cook approx. 2 minutes until onions are tender. Add shrimp and cook approx. 3 - 4 minutes, stirring occasionally. Stir in wine and lemon juice. Cook another 2-3 minutes. Transfer shrimp to a platter and pour the liquid over shrimp, sprinkle with fresh parsley and serve.

Let me know if you enjoy it!
Beth
www.free-shrimp-recipes.com

[Beth]

How about this one:

Peach Bourbon BBQ Shrimp Recipe

Found this recipe for Peach Bourbon BBQ Shrimp which is a copy of Red Lobsters dish. I have not made this one yet but it sounds awesome.


24 each 26-30 count peeled raw shrimp
24 each scallops
4 each Bamboo skewers (soaked in water for 10 - 15 minutes) for shrimp
4 each two-prong metal skewer for scallops
Olive Oil
24 each Bacon
Salt and pepper to taste
Peach Bourbon BBQ sauce (see below)


Peach Bourbon BBQ Sauce
2 cups of your favorite BBQ sauce
¼ cup ripe fresh or frozen peaches (peeled, seeded and chopped), or substitute peach preserves
2 ½ Tbsp Bourbon


Preparation:

1. Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.

2. Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn. 3. Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper 4. Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.

5. Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.

6. Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.

Peach Bourbon BBQ Sauce Instructions

1. Combine all ingredients in a small sauce pan.

2. Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.

3. Cool and blend in a food processor or blender until smooth.

Enjoy!
Beth
www.free-shrimp-recipes.com

[Semigourmet]

Simple Sauteed Shrimp.

1 pound shrimp
3-4 cloves garlic, minced (I love garlic so you can cut it back if need be)
1/3 cup minced shallots (or 1 teaspoon onion powder if you don't have shallots)
2-3 tablespoons olive oil
1-2 tablespoons butter or margarine
1/2 cup dry white wine

In a large saute pan over medium heat add the olive oil and butter. Once melted add the shallots (if using onion powder skip this step), let warm through and soften then add the garlic let it warm and add the shrimp and toss to coat. once you turn the shrimp over add the wine and let it reduce while shrimp are finishing cooking.

[Big Daddy's House]

I've done this before, but I added linguine to it to make it Shrimp Scampi.

[Semigourmet]

You know I never put this into a shrimp scampi. but I might just do that and make it a spicy shrimp scampi. that sounds GREAT! Thanks for the idea.

[Big Daddy's House]

You're welcome!

[weloveseafood]

Grilled Teriyaki Salmon (http://www.weloveseafood.com/GrilledTeriyakiSalmon.html) - it's so easy to prepare this recipe and it's so delicious!

2/3 cup soy sauce
1/2 cup medium-dry sherry
1 tablespoon sugar
1 garlic clove, crushed
2 teaspoons ginger
2 pounds salmon

1.In a saucepan, combine soy sauce, sherry, sugar, garlic, and ginger. Bring to boil over moderate heat. Place in a shallow glass pan. Marinate fish for about 30 minutes, turning several times.

2.Cook on well-oiled grill, 10 minutes per inch of thickness and brush frequently with marinade. Use marinade as a dipping sauce or pour over rice for good flavor.

[Beth]

2 1/2 pounds fresh raw shrimp - peeled and deveined
6 tablespoons light rum - divided
2 tablespoons fresh lemon or lime juice
2 tablespoons vegetable oil
3 garlic cloves - minced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 cup firmly packed dark brown sugar
1 tablespoon cider vinegar


Peel shrimp, keeping tails intact. Place in bowl with 4 tablespoons of the rum, lemon juice, oil, garlic, red pepper flakes and salt; toss to coat thoroughly. Cover; marinate in refrigerator 30 to 60 minutes.

Preheat grill on medium-high heat.

In small bowl, combine brown sugar, vinegar and remaining 2 tablespoons rum.

Thread shrimp on *skewers; lightly brush with brown sugar glaze.

Grill over a medium-hot fire, about 3 minutes per side, brushing with additional glaze, until shrimp are opaque.

*Note: If using bamboo skewers, soak them in water for 30-60 minutes before grilling.

I haven't tried this one yet but it sounds awesome!
Beth
www.free-shrimp-recipes.com (http://www.free-shrimp-recipes.com)

[hastel]

Grilled Octopus
easy jobs (http://www.keine-jobs.com), amazing taste!

Ingredients:
• 2 lb Cleaned and trimmed octopus
• 2 tbsp Fresh lemon juice
• 8 tbsp Extra virgin olive oil
• 1/4 Cup finely chopped parsley
• 3 tbsp Red wine vinegar
• 1 tsp Cracked black pepper
• 1 tbsp Dried oregano
• 1 tsp Coarse salt

How to make :
• Preheat grill to high. If it gets over heated, lower the heat and bring to medium.
• Rub off red skin of the octopus.
• Chop the octopus body into quarters leaving the legs whole.
• Dip the pieces under cold water. Rinse and blot dry.
• You can directly place the legs onto the grill.
• Smear the grill top with grape seed oil.
• Arrange the cut pieces on the grill and cook.
• Turn every minute until the pieces are well cooked on all sides.
• Chop the cooked octopus into bite-sized pieces and transfer to a bowl.
• Mix lemon juice, oregano, vinegar, parsley and salt together.
• Pour the mixture over the octopus and toss to mix.
• Marinate the octopus for 30 minutes.
• Add salt and black pepper.
• Serve it with lemon wedges.

[Big Daddy's House]

Grilled Octopus

Ingredients:
• 2 lb Cleaned and trimmed octopus
• 2 tbsp Fresh lemon juice
• 8 tbsp Extra virgin olive oil
• 1/4 Cup finely chopped parsley
• 3 tbsp Red wine vinegar
• 1 tsp Cracked black pepper
• 1 tbsp Dried oregano
• 1 tsp Coarse salt

How to make :
• Preheat grill to high. If it gets over heated, lower the heat and bring to medium.
• Rub off red skin of the octopus.
• Chop the octopus body into quarters leaving the legs whole.
• Dip the pieces under cold water. Rinse and blot dry.
• You can directly place the legs onto the grill.
• Smear the grill top with grape seed oil.
• Arrange the cut pieces on the grill and cook.
• Turn every minute until the pieces are well cooked on all sides.
• Chop the cooked octopus into bite-sized pieces and transfer to a bowl.
• Mix lemon juice, oregano, vinegar, parsley and salt together.
• Pour the mixture over the octopus and toss to mix.
• Marinate the octopus for 30 minutes.
• Add salt and black pepper.
• Serve it with lemon wedges.



No, thanks. I'll pass, you can have it!

[ike]

so many seafood recipes that sounds so delicious...