High Protein Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Delight your taste buds with this **High Protein Grilled Octopus Tentacle with Lemon-Herb Vinaigrette**, a gourmet seafood dish that's as nutritious as it is flavorful. Perfectly tender octopus is simmered in a white wine-infused broth with aromatic bay leaves and peppercorns before being charred to perfection on the grill for a smoky finish. The pièce de résistance is a zesty homemade vinaigrette made with fresh lemon juice, garlic, parsley, and oregano, adding a bright and herbaceous touch. Packed with protein and bursting with Mediterranean-inspired flavors, this elegant recipe is perfect for casual gatherings or special occasions. Serve hot, garnished with lemon wedges and fresh parsley, for a striking centerpiece that's sure to impress. Keywords: grilled octopus, high protein seafood, Mediterranean recipe, lemon-herb vinaigrette, gourmet grilling.
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Recipe Information
Ingredients
- 4 whole Octopus tentacles
- 2 liters Water
- 500 milliliters White wine
- 2 whole Bay leaves
- 10 whole Peppercorns
- 1 tablespoon Salt
- 60 milliliters Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh oregano, chopped
- 0.5 teaspoon Black pepper
Instructions
Begin by cleaning the octopus tentacles under cold running water. Ensure they are free of any debris or residue.
In a large pot, bring 2 liters of water and 500 milliliters of white wine to a boil. Add the bay leaves, peppercorns, and salt.
Once the liquid is boiling, submerge the octopus tentacles completely. Reduce the heat to a simmer and cook for about 45 minutes or until the tentacles are tender when pierced with a fork.
Remove the tentacles from the pot and allow them to cool slightly. Pat them dry with paper towels to remove excess moisture.
Preheat your grill to medium-high heat. While the grill heats up, prepare the lemon-herb vinaigrette by mixing together the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped oregano, and black pepper in a small bowl.
Brush the octopus tentacles with some olive oil to prevent sticking and enhance grill marks. Place them on the preheated grill.
Grill the tentacles for about 4-5 minutes on each side, or until they develop a nice char and are heated through.
Once grilled, remove the tentacles from the heat. Arrange them on a serving platter and drizzle generously with the fresh lemon-herb vinaigrette.
Serve immediately, garnished with additional parsley and lemon wedges if desired. Enjoy your high-protein grilled octopus with a side of your choice for a complete meal.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 8094 mg | 352% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
