Lemon Octopus

title="Lemon Octopus"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Lemon-Octopus.jpg" alt="Lemon Octopus"
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(2) Rate it

• 0:15 Prep


• 0:04 Cook


• 
  8 Servings


• Capable cooks

Featured in
Lunch recipes, Barbecue

Ingredients

• 185mls (3/4 cup) fresh lemon juice


• 125mls (1/2 cup) olive oil


• 2 garlic cloves, crushed


• 1/2 cup chopped fresh Continental parsley


• Salt & ground black pepper, to taste


• 2kg baby octopus, prepared (see note)

Method

• 
  
  
  Step 1
  
  
  
  
  Combine lemon juice, olive oil, garlic and parsley in a large bowl and whisk well. Season with salt and pepper. Add octopus to the lemon marinade and mix well. Cover with plastic wrap and place in fridge for at least 2 hours or overnight, tossing it occasionally.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Preheat barbecue grill or a chargrill on high. Drain octopus and reserve the marinade for basting. Cook the octopus on preheated barbecue grill or chargrill in 2 separate batches, brushing with the reserved marinade frequently, for 2 minutes or until just cooked. Serve octopus warm or at room temperature.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sugar

Nutrition

• 1845 kj

  Energy




• 19g

  Fat Total




• 5g

  Saturated Fat





• 64g

  Protein




• 498mg

  Cholesterol




• 1353.07mg

  Sodium




• 4g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: For best results, cook the octopus briefly on a very hot grill until just cooked. Note: To prepare octopus for cooking; cut tentacles from body with a sharp knife. Use your fingers to locate and remove the hard beak where the tentacles meet. If you wish to use the heads, turn them inside out and remove the internal organs and ink sac. Wash well, pat dry with paper towel, then trim and cut to desired portions.

• Author: Kirsty Cassidy


• Publication: Australian Good Taste

Source: taste.com.au