Grilled Octopus
1 2# octopus or 2 1# octopi
4 T olive oil
2t fresh oregano or 1t dried
2 cloves minced garlic
juice of 1 lemon
Boil octopus for 45 minutes lower octopus into pot and dunk in and out of the water 4 times, then simmer
In a bowl, combine the olive oil, garlic, lemon and herbs.
After the octopus has simmered for 45 minutes, cut in half and add to bowl and coat with oil-lemon-herb-garlic mixture. Grill for about 2-3 minutes a side on a hot fire. Slice off legs, chop body and toss in remaining marinade.
This recipe is also wonderful as a warm salad-just add some thinly sliced red onion and wedges of ripe tomato to the marinade and grilled octopus chunks and serve on a bed of fresh greens.
Mahi-Mahi AL Greco
3/4 lbs. skinned Mahi-Mahi cut into cubes
1 T toasted pine nuts
1/3 c crumbled feta cheese
1/2 c pitted kalamata olives
1/2 c chopped artichoke hearts
5 oz (half a bag) rinsed spinach
2 large cloves of garlic (minced)
1/4 c extra virgin olive oil
1/2 medium-sized red onion, chopped
juice of one large lemon
2 t dried oregano (or 1 T fresh)
2 t dried basil (or 1 T fresh)
Combine lemon, olive oil, herbs and garlic and marinate fish cubes for 30 minutes. Remove fish from marinade and stir fry in a skillet with onion and a little more olive oil over medium-high heat for approximately 5 minutes. When fish is almost opaque in the middle, add the olives, artichoke hearts, feta and spinach to wilt. Sprinkle with toasted pine nuts. Serves 2.
Serve with rice or pasta.
substitutions any firm fleshed fish such as monkfish, sword, striper, or halibut.
