Okay, we know what you’re thinking: Octopus? Strawberry salsa? What is this supposed to taste like? We’re asking you to take a leap of faith with this one, but trust us – if you like calamari and other similar dishes, this octopus recipe won’t taste that far off. Although most seafood recipes are typically served with veggies (or nothing at all), this dish plays off the salty flavor of the octopus by combining it with a sweet strawberry salsa that’s easy to prepare and awesome once done. This probably isn’t the kind of dish you could try serving to your kids (unless they’re especially adventurous), but if you’re searching for an impressive and pescatarian-friendly option, this dish is perfect!
Octopus might seem like a real specialty protein, and it is – you won’t be able to find it at your local supermarket (unless there’s a large Asian offering there). Your best bet is to check out local seafood counters and ask if they have octopus, or if it is offered seasonally. You can always order frozen octopus online as well. No matter where you purchase it, the octopus should come already cleaned. The same applies when sourcing the strawberries for this dish – if these are in season, try your hand at berry picking and get the freshest you can!
The flavors of this dish are so distinctive, it really is one that we recommend preparing on its own. However, if you need a little something extra for this dish, we think adding a serving of cauliflower rice or breadsticks would be the perfect way to fill your plate.
Grilled Octopus with Strawberry Salsa Recipe
Protein: 69g / %
Carbs: 18g / %
Fat: 25g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lb. fresh octopus
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Juice from 1 lemon
- 2 tbsp. fresh cilantro, minced
- Sea salt and freshly ground black pepper
Strawberry Salsa Ingredients
- 10 to 12 strawberries, hulled and sliced
- 6 to 8 mini sweet bell peppers, sliced thinly
- 1 green onion, sliced
- Juice and zest from 1 lime
- 2 tbsp. extra virgin olive oil
- 1/4 cup fresh cilantro, minced
- Freshly ground black pepper, to taste
- Place octopus in a saucepan filled with water and bring to a boil.
- Simmer the octopus 25 to 30 minutes.
- Remove octopus from the saucepan and cool.
- In a bowl, combine the garlic, olive oil, lemon juice, and fresh cilantro; season with salt and pepper to taste.
- Slice the octopus and place in a large bowl; drizzle with the lemon-olive oil marinade.
- Preheat grill to medium-high heat.
- Combine all of the ingredients for the salsa in a bowl, season to taste, and refrigerate.
- Grill the octopus on the grill 4 to 5 minutes per side or until charred.
- Serve the octopus topped with the strawberry salsa.