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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

1 lb Octopus, small
1/4 c Olive oil
1/2 c Lemon juice
1 t Oregano or marjoram, dried
1 Garlic clove, crushed
1 Bell pepper, green
1 Bell pepper, red
1 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 t Salt
Pepper

INSTRUCTIONS

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.
found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 561
Calories From Fat: 381
Total Fat: 43g
Cholesterol: 108.9mg
Sodium: 815.5mg
Potassium: 817.7mg
Carbohydrates: 9.4g
Fiber: <1g
Sugar: 1.6g
Protein: 34.3g


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