Grilled Octopus with Raspberry Coulis

Tender grilled octopus served with a tangy raspberry coulis, a delightful dish that combines the flavors of the sea with a fruity twist.

Intermediate 30 min 250 cal
Steps

1. Preheat grill to medium-high heat. 2. Clean the octopus thoroughly and pat dry. 3. Season the octopus with salt and pepper. 4. Grill the octopus for about 5-7 minutes per side until charred and cooked through. 5. In a blender, combine raspberries, balsamic vinegar, honey, salt, and pepper. Blend until smooth. 6. Strain the raspberry coulis to remove seeds. 7. Serve the grilled octopus drizzled with the raspberry coulis and garnish with fresh parsley.

Ingredients

1 small octopus (about 1 lb), 1/2 cup fresh raspberries, 2 tbsp balsamic vinegar, 1 tbsp honey, Salt and pepper to taste, Fresh parsley for garnish

You May Also Like
Pickle-Stuffed Chicken Breast
Honey-Glazed Carrot and Chickpea Stir-Fry
Roasted Chicken with Grape and Thyme Sauce
Steak with Red Pepper Garlic Sauce and Butter-Fried Mushrooms
White Cherry Compote with Roasted Nuts, Cinnamon, and Orange Zest
Grilled Mediterranean Octopus
Anatomical Edible Male Reproductive System Model
Banana Coconut Delight
Decadent Strawberry Chocolate Milkshake
Spiced Midnight Elixir
Creamy Strawberry Gin Minced Meat Pasta
Rainbow Veggie Spring Rolls with Peanut Dipping Sauce
Honey-Soy Salmon Stir Fry with Mixed Veggies
Fresh Berry Gelatin Dessert
Garlic Butter Shrimp Pasta