Try this Barbecued Octopus with Grilled Escarole and Mint recipe, or contribute your own.
Suggest a better descriptionPreheat grill or barbecue. Place octopus in cold water with a cork and bring to a boil. Lower heat to low boil and cook 35 to 40 minutes until tender. Remove, rinse and cut into 4 pieces. In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper. Marinate octopus pieces for 10 minutes and place on a grill. Cook until crispy and slightly charred, about 5 minutes per side. When octopus goes on grill, clean escarole of flimsy outer leaves. Cut in half lengthwise and rinse well to remove grit. Place cut side down on grill and cook until lightly charred, about 3 to 4 minutes on one side. Turn and cook 2 more minutes and remove. Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:55:51 -0500 (EST) From: Sue
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Serving Size: 1 Serving (2606g) | ||
Recipe Makes: 1 | ||
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Calories: 2367 | ||
Calories from Fat: 1148 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.6g | 170 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 81.3g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 645.1mg | 198 % | |
Sodium 3340.4mg | 115 % | |
Potassium 8754.1mg | 230 % | |
Total Carbohydrate 94.3g | 28 % | |
Dietary Fiber 48.9g | 196 % | |
Sugars, other 45.4g | ||
Protein 218.7g | 312 % | |
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: 2367
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