Try this Barbecued Octopus with Pepper Salad recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (353g) | ||
Recipe Makes: 4 | ||
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Calories: 233 | ||
Calories from Fat: 104 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 263.8mg | 9 % | |
Potassium 721.9mg | 19 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 13.5g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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