Photo by of Toto's Seafood.

There is nothing better than fresh seafood right off the grill. Try some of these recipes for seafood on the grill and you will see...

Blackened Salmon, Grilled Tuna, Peach/Bourbon Scallops, all sorts of grilled shrimp and kabobs, and variations on grilled seafood, even a grilled octopus! And if you can't find what you're looking for here, just ask Deb. I'll get it for you.

One of my favorites is our "Buffalo" Salmon, a name we came up with to get our kids  (who loved those chicken wings) to try the fish.  It worked, and became one of their most favorite dishes - hot and spicey crusted on the outside, soft and creamy inside, served with some sour cream and dill on the side (or bleu cheese if they insist!).  Just like we did with the Salmon above, you can grill most firm, flakey fish. Catfish is perfect for the grill, so is mahi mahi, cod or haddock, a nice thick dover sole or flounder and certainly tuna or swordfish. Personally, I do not like to grill tilapia, even though its the fad fish lately.  Its light and delicate, wonderful for a quick poach or broil, but because I find it falls apart too easily, I keep it away from the grill.

    Now, there a few tricks you must know: Keep the grill hot and oiled. Flavor the fish sufficiently. Cook it fast. You will know when its done on either side when it releases itself from the grill. Do not try to take it off the grill before it will let you. Fish are mean that way, and you will end up with fish stew!
You can do almost anything with your fish that you can do with your meat. I like the catfish blackened just like the salmon, but a jerk or bbq seasoning will also work. 
You can marinate your fish - olive oil, lemon and a dash of oregano and parsley is simple and classic. *Keep in mind when marinating fish in acids like lemon or vinegar, do not marinate more than an hour or 2 or you will end up with "Ceviche" (the acid will cook it before the grill does). 
Another favorite marinade I like to use on almost everything including a firmer fish like mahi mahi is a Bourbon Marinade: 1/2 c. bourbon, 1/4 c. light soy sauce, 1/4 c. orange juice, 3 tbs olive oil. (Skip it for flounder and other very mild fish)

Here are some other options:

Basil Marinade- dash ground pepper, 1/4 cup chopped fresh basil, 1/4 c. dijon mustard, 4 tbsp lemon juice, 1 c. olive oil, 1 c. white wine. (very good with shrimp, cod, haddock, sole)
Honey Marinade- 1/3 c. orange juice, 1/3 c. soy sauce, 3 tbs olive oil, 3 tbs catsup, 1 tbsp honey, 1/2 tsp ground ginger, 1 tbsp minced garlic. (excellent with salmon and swordfish, and for those who don't like spice)
Classic Marinade- 2 tbsp olive oil, 1/4 c. white wine, 1 tsp dill, 1 tsp oregano, 1 tsp parsley, 1 tsp thyme, 1 tsp granulated or minced garlic and 1 tbsp lemon juice. (you can use this on almost anything, even chicken!)
Tequila Marinade- 2 oz tequila, 1 tbsp thyme, 1 tbsp basil, 1 tbsp garlic, 1 tbsp ground ginger, 1 lime, juiced, 1/2 c. light soy, 1 tbsp chili pepper oil or crushed red peper (cut our or reduce if you want to cut down the spice)
Tuna Marinade - 3 tbsp soy, 1 tsp sugar or honey, 1/2 c. white wine, 2 tbsp olive oil (or substitute 1 tbsp sesame oil)
Garlic Spice Marinade - 12 cloves garlic minced (or about 1/2 cup), 1/3 c olive oil, 1 pinch ground cloves, 1/2 tsp black pepper, 1/2 tsp cinnamon, 1 tsp oregano, 1/2 tsp sugar, 1/2 tsp salt. (Pictured below, garnished with tomatoes)

Well, that should do it for rubs and marinades for fish.  Take a look below for examples of complete recipes and feel free to mix and match to your own taste, or create your own. Just remember, if you use a rub, oil well. If you marinade, keep an eye on the acidity and the marinade time. Finally, have fun with it. You really can't go wrong!

GRILLED LOBSTER TAILS...(or Whole Lobster if you prefer)

Photo: The Grilling Guru.

     I've been eating lobster most of my life, growing up by the water, I learened to cook 'em young. Usually a quick steam and a grill is how I used to do it. But The Grilling Guru seems to have come up with a way to bring out the amazing flavor of lobster and, with a bit of coaxing, grilling lobster tails takes it to a whole new level. Smokey, rich and buttery, this lobster recipe has it all. And he says its simple. Lets see:

     Lobster tails: Most markets sell individual lobster tails you can buy alone. If they aren't available you can always buy whole lobster, cut the tails off and reserve the rest for something else (like a fish broth). If you prefer to use live lobster, they should be first quickly boiled, dunking them head-first into a big pot of boiling water for a few minutes. They can then be drained and cooled and the tails separated.

Butter, about 1 stick for 4 small to medium tails
Garlic, 1 clove, crushed
Lime juice, 2 tbsp
Tequila, 1 tbsp (oh, I see the trick) This is optional but really kicks up the flavor in my opinion. Don't worry, the alcohol burns off.
Coarse salt and freshly ground black pepper

DIRECTIONS:     First, before grilling lobster tails bring the lobsters to room temperature. Split the tails down the middle. Use a large chef's knife or cleaver, pushing the end into the thin tail end and then using the heel of your hand to push down and split the rest of the tail. If the shell is too hard to break through in this manner, you can use a heavy duty kitchen shears to cut down the length of the tail, separating the shell and meat into two halves. From the end, that would be nearest the body, gently pull the lobster tail meat out from the shell. Do not pull it out completely, just leave the very end attached at the tail end

Next, prepare your basting butter. Melt the butter (in a microwave is fine) just barely so that it is soft and can be mixed easily. It should not boil and does not need to be very hot or completely liquid. Stir in lime juice (or lemon if you prefer), tequila, garlic and salt and freshly ground black pepper. Mix thoroughly. You can taste and adjust the salt, pepper and lime juice as you feel appropriate. It should be well seasoned because this is all the salt you will be adding to the grilling lobster tails. If the butter starts to harden at all while you are getting ready to cook, just microwave the bowl a few seconds to keep it soft and a pourable consistency.
When your grill is ready, use a basting brush or spoon to coat the lobster tail meat on all sides with the basting butter, including getting some inside the shell.      Carefully push the tail meat back into the shell.
     Place the lobsters on the grill, flesh side down, over high direct heat. Cook for a few minutes just until you get some nice grill marks on the flesh. Don't leave them alone for too long as the butter will flare up and they will cook and burn fast, so you have to be ready with long handled tongs to move them quickly!
     Flip the grilling lobster tails onto their shell side slightly off the direct heat. Immediately baste with abundant basting butter. Grill several minutes more, basting frequently. Over the cooking period you should use up pretty much all of the butter mixture. You can cover the lid between bastings to help hold in heat and aromatic smoke (especially if you are using any smoking woods). The tails, if average size, should only take about 10 minutes total (including both sides). You just want them to turn opaque. If you cook too long they will start to get chewy.
     Once done, simply take them off and serve up! They are already delicious but if you prefer to serve with more drawn butter and lime wedges, so be it! Enjoy!


Photo: Claire Robinson, at Food Network.

     No other word but fantastic for this one. The scallops are so tender and flavorful when quickly grilled, but they become even better when served with this Mint Chutney; or try the alternative, a naturally sweet salsa featuring peaches and pineapple. A jalapeno gives it a touch of heat!

INGREDIENTS:  For the Chutney: 1/2 cup lightly packed; fresh cilantro; 1/4 cup lightly packed fresh mint; 1/4 cup light coconut milk; Juice of 1 lime; 1 jalapeno pepper, seeds removed; 1 small clove garlic; 1 teaspoon sugar; Kosher salt.

For the Kebabs: 4 tablespoons unsalted butter; 1 small clove garlic, minced; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds, cracked; 1/8 teaspoon hot paprika; Kosher salt; 12 to 18 large very fresh sea scallops, muscles removed; 2 small zucchini, cut into 1/2-to- 3/4-inch-thick rounds; Vegetable oil, for brushing;
Lime wedges, for serving

DIRECTIONS:  Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
     Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt.
     Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

2 whole peaches - pitted, diced
1 sweet red pepper - seeded, chopped
1 jalapeño - seeded, chopped
1 tablespoon fresh lime juice
1/4 cup fresh cilantro - chopped
1/2 red onion - chopped
15 ounces canned crushed pineapple - drained
Combine all of the salsa ingredients. Serve the salsa immediately with the scallops. Refrigerate any leftovers. 



By Ken Stitch at Wildfish.

     Swordfish. Can it be I have not yet posted a recipe for Grilled Swordfish? Well, I'm going to fix that for you right now. This recipe, by Ken Stitch at Wildfish in Newport Beach is perfect paired with a crisp, white wine, this recipe is perfect for a summer evening outdoors (or indoors too).

INGREDIENTS:     8 oz each Swordfish Steaks, ¾ thick, no skin, no bloodline
1 each avocado, peeled ½ dice
4 oz of fresh crab meat, no shells
1 tablespoon of red pepper, very finely diced
1 teaspoon of Serrano pepper, very finely diced
1 tablespoon of red onion, very finely diced
4 tablespoons of rice wine vinegar
1 tablespoon of fresh lime juice
6 tablespoons of olive oil
1 tablespoon of sambal chili sauce
Kosher Salt as needed
Fresh Cracked pepper as needed
2 tablespoons of cilantro, chopped


DIRECTIONS:   Season Swordfish with salt and pepper, brush lightly with some olive oil.
     Grill Swordfish 4 minutes on each side over charcoal fire to desired doneness (medium-medium rare is preferable)
     Combine avocado, onion, cilantro, peppers, vinegar, 4 tablespoons of olive oil, sambal and cilantro, season with salt to taste
     Place Swordfish in center of hot plate.  Place avocado mixture on top of swordfish.  Place fresh crab on top of avocado mixture.  Serve Immediately.



     And speaking of Swordfish, its the perfect fish to grill as a kebob, thick, meaty and you can make it just as you would beef, charred on the outside litlely underdone on the inside. This recipe is perfect for the beginner kebober!

INGREDIENTS:   1 1/2 pound(s) swordfish steaks
30 bay leaves
4 1/2 tablespoon(s) olive oil
1/4 cup(s) dry bread crumbs
2 tablespoon(s) chopped flat-leaf parsley
3/4 teaspoon(s) salt
1/2teaspoon(s) fresh-ground black pepper

DIRECTIONS:     Light the grill or heat the broiler. Thread the fish cubes alternately with the bay leaves onto four large skewers. Put the kabobs on a plate and brush them all over with 3 tablespoons of the oil.
     On a large plate, combine the bread crumbs, parsley, salt, and pepper. Holding the kabobs over the plate, pat the crumbs onto the exposed sides of the fish. Drizzle with the oil left on the first plate and sprinkle with any crumbs that didn't stick.
     Grill the kabobs over low to moderately low heat or broil them, brushing with the remaining 1 1/2 tablespoons oil, until the bread crumbs are golden and the fish is just done, 8 to 10 minutes.
     DO NOT EAT THE BAY LEAVES. They were just there for flavor. But a nice white wine would go just perfectly


      This is not just another grilled salmon. The mustard sauce here is fantastic, herby, with a slightly sweet taste in the background, but not strong enough to overwhelm the salmon. Be sure and get a nice thick side of salmon (we like the crispy sking when we grill it, but most don't), with the skin off or, take a fish knife and de-skin it before grilling. This recipe is too easy not to try!


4 (6 oz.) salmon fillets with or without the skin (or a side of salmon cut in half, or salmon steaks are all fine)
3 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup dill.

DIRECTIONS:     Place salmon on baking sheet, skin side down if skin is still on.  In small bowl mix together mustard, lemon juice, and honey. Spread on top of each fillet. Spray with Pam on each side, and oil grill.  Transfer to grill over medium heat. (If you grilling with the skin on, grill the top without the skin first just for a few minutes for grill marks, then turn it over to get the skin crispy and baste with the mustard sauce) Grill until fillets are just a bit dark pink in center; approximately 6-8 minutes. 

Sprinkle with dill just before serving.
Tip: If you're using a large side of salmon, cut it in half and use a fish spatula (one with an extra long base) along with your tongs to turn your fish.
You can also make this in the oven, on a baking tray, skin side down. Hot oven, 475 degrees, about 10 minutes or so, broil a minute or so to get a bubbly top.

Fish (Halibut) Kebobs w/ Pesto

     The recipe was initially designed by Cooking Light to be made under the broiler, but making it on the grill adds even more flavor and visual appeal to an otherwise very white dish. For even more variation, buy a three pack of peppers, red, yellow & green. Serve it with a box of Parmesan Couscous and you have a whole lo-cal meal.

INGREDIENTS:     * 1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray


Clean well and pre-heat grill, be sure grates are oiled well. 
Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.
Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt.  For The Grill:  Spray skewers well with cooking spray and lay each one atop a hot, well-oiled grill, 4-5 minutes on one side, 3-4 minutes on the other.  You will know when the fish is done when it releases easily from the grill.  In the event it does stick after 5 minutes, do not pulll at it, use a metal spatula and slide it under the kebob.  

To Broil:  Place skewers on a jelly-roll pan coated with cooking spray. Broil for 5 - 8 minutes or until fish is opaque, turning once.

1. If you can't find fresh halibut, substitute another mild, firm white fish
2. You can make this meal under the broiler any time of year. 


     Grilled tuna is one of my favorite fish to grill, not only because its firm, fresh and meant to be cooked rare, but also because if you have leftovers, you will have a fresh tunafish sandwich the next day- and there is nothing like a fresh tunafish sandwich!  So here's a basic recipe, served over a Mediterranean Rice Salad. You can also serve it over couscous, or egg noodles, or slice it over a mixed greens salad. With tuna, almost like chicken, the posibilities are endless...

For Rice:  5 1/2 cups white wild rice or long grain rice; 1/2 cup red onion - chopped; 1 pint cherry tomatoes - cut in half; 1/2 red pepper - seeded and diced; 1/2 cup black olives - pitted and sliced; 3 tablespoons flat or regular parsley - chopped fine; 1/2 teaspoon dried thyme; 3 tablespoons white wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 clove garlic - minced; 1 1/2 teaspoons salt; ground black pepper, to taste; 1/3 cup plus one tablespoon olive oil.

For Tuna Steaks:
4 (1/2 inch thick) tuna steaks; 1/2 teaspoon Thyme; 2 tbsp olive Oil; 1/2 tsp soy; sauce; 1/2 tsp lemon juice; 1/2 tsp ground ginger


     Prepare rice according to package directions; Once cooked, rinse with cold water and drain thoroughly into a medium bowl.  Add onion, tomato, pepper, olives, parsley and 1/2 teaspoon thyme, fold gently to combine.
     In a small bowl, whisk vinegar with mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.  Slowly whisk in olive oil.
Toss vinaigrette with rice.

Rub tuna steaks all over with the olive oil.  Sprinkle with the thyme, ginger, soy, & lemon. Rub into fish. 
Heat the grill to medium high heat; Grill for 2 minutes on each side, the steaks should still be very pink in the center.
If you must have them more well done, cook longer, approximately 3 minutes per side.
     Mound rice on plates and place tuna on top. (or couscous, or salad, or whatever you choose to serve them with or on) 
Sprinkle with parsley if desired.


     You'll feel like you're down under with this Aussie Shrimp on the Barbie with an Orange Ginger marinade and dipping sauce. It's summery and light, with a citrusy finish. You can serve this over a mixed greens salad, if you want a really light lunch, making extra marinade for a dressing, or serve it over some Basmati Rice for an elegant dinner, accompanied by a light mesculin salad.

INGREDIENTS:   12 giant prawns, heads removed, shelled, deveined (I use the giant tiger prawns they sell at Costco, frozen, but already cleaned and ready to use! If you cannot find prawns, very jumbo shrimp will do.)
1 /4 cup butter
1 cup orange juice
2 tablespoons sherry
1 teaspoon orange zest (grated)
2 green onions, tops and white (minced)
1 teaspoon ground ginger (you can use fresh if you prefer)
1 tablespoon white sesame seeds
6 metal skewers, or 6 wooden skewers soaked in water for 30 minutes

DIRECTIONS:  Combine all ingredients [except prawns & sesame seeds] in saucepan and cook over medium to low heat, stirring, until butter is completely melted, then let cool slightly. Remove approximately 1/4 cup of the marinade and reserve in a glass bowl for dipping.

Thread the prawns, three to each skewer, piercing each one lengthwise through the tail and just below the head. Baste liberally with sauce and grill for 2 - 3 minutes. Turn the prawn over and baste again, cooking for another 2 -3 minutes depending on the size of your prawns or jumbo shrimp.
Continue basting until they are pink and just opaque, which means they are cooked through. Remove from heat immediately when done, as they will get tough if overcooked. Sprinkle with a bit of sesame seeds while still hot. Use the reserved sauce as a dip for the prawns.


      *This recipe was adapted from Top Secret Restaurant Recipe's interpretation of Red Lobster's Peach/Bourbon Scallops. I've simplified it for you so you will be able to make the sauce, wrap the scallops and grill them in minutes. You are going to love this one!

12 very fresh Sea Scallops, large ones
4 Metal skewers (or 4 wooden skewers soaked in water)
12 slices of pre-cooked bacon (still pliable). I would use the 
kind you buy pre-cooked in a box in the supermarket and 
avoid the mess of cooking it yourself. 
1/4 c. vegetable oil.

1 tsp. olive oil
1/4 c. diced onion
1 1/4 c. peach preserves
1/4 c. brown sugar
1/3 c. cider vinegar
1/4 c. ketchup
1 tbsp. bourbon
1/4 tsp. salt
1/4 tsp fresh ground black pepper
1/4 tsp chipotle chili powder (or regular chili powder
for less heat)
1/8 tsp garlic powder.


Make the Peach/ Bourbon glaze first. In a small saucepan saute' the onion in the oil for 2-3 minutes, just until translucent. Wisk in all the remaining ingredients, heat until bubbling, and simmer uncovered about 10 minutes until thickened.

Now for the Scallops: Take one slice of the pliable bacon and wrap it around the outside ring of the scallop. Thread the scallop on the skewer through the outside so the skewer passes through the bacon, scallop and bacon again. Add 2 more scallops, and repeat the process until you have 3 bacon wrapped scallops on each skewer. [you can make this in advance and refridgerate for several hours until you are ready to cook them]. 
Preheat your grill to High. Brush a bit of vegetable oil or light olive oil on both sides of the scallops AND oil your grill. Place the scallops flat side down on the grill, about 3 - 4 minutes per side, or until your desired degree of doneness. Your bacon will complete its final crisping at the same time. If you like it more crispy, turn the skewer sideways and grill the bacon side for a minute or so on each side. 
Remove the scallop skewers from the grill and brush with the Peach/Bourbon Glaze, or serve on the side for dipping. This is delicious served on top of some micro-greens and a light/mild salsa on the side.

**Beware, It is my very firm opinion that you will need more than one skewer per person because they are just too good!

***Photo taken from Red Lobster's website where they are served with onion rings. Don't bother with the onion rings, you won't need them.




1 Whole filet of Salmon, skin on, or 6 individual salmon steaks
1/4 c. olive oil
1 jar Paul Prudhomme's Blackened Redfish Magic

Unwrap Salmon and rub lightly with olive oil and cover liberally with Redfish Magic. You will use all or most of the jar, as some of it will come off on the grill anyway. Rub seasoning into fish, and spray with Pam to help avoid sticking.

If using the whole filet, cut in half and place fish on grill, skin side up. (for salmon steaks, both sides are the same). Cook on High 3-5 minutes until you can loosen fish easily, and carefully flip so skin side is down. You will need a BBQ spatula for this so the fish doesn't break. Cook another 3-4 minutes for rare, longer for well done, or if you want a crispier skin.

Remove from grill and serve hot. You can put this over an herbed couscous and some grilled vegetables and have a gourmet meal in minutes.

**7/21 Tonight I made blackened salmon on the grill. It was sooooo good, practically not an inch of it was left. Crispy on the outside, soft and creamy on the inside. Here's my photo of what it looked like before we devoured it!


You can make this versatile recipe as mild or macho as you like! For a mild flavor, lightly season and roll in olive oil. For a blackened cajun flavor, oil the fish and coat both sides with seasonings like a “rub.” Here we use Halibut, but you can use any similar type of thick white fish (cod, haddock, sea bass & the like.)

Betty’s Roasted Red Pepper Aioli
1 clove garlic
1/3 cup fire roasted red peppers
1/2 tsp dried parsley or 1 tsp chopped fresh parsley
1 1/2 tbsp light mayonnaise
1 tbsp light sour cream
dash cayenne pepper
several cracks black pepper

Grilled Halibut
1/4 pound halibut per person (or similar whitefish, 1 inch thick)
Extra Virgin Olive Oil
sea salt
black pepper
garlic powder
cayenne pepper
dried parsley
fresh lemon wedges

Make the aioli ahead-of-time and allow the flavors to blend together and the red color to deepen
Finely mince garlic with a pinch of sea salt to form a coarse paste. Finely mince the roasted red peppers (use the jarred variety, packed in oil). Chop Parsley, In a bowl combine garlic and red bell pepper and pepper liquid. 
Stir together and continue to mash mixture with back of spoon. Add light mayonnaise and light sour cream. Continue stirring and mashing to get a smooth consistency. Add a dash of cayenne pepper, black pepper and parsley, and continue to stir until smooth and there are no sour cream or mayonaise lumps. 
Cover and refrigerate.

Drizzle olive oil over fish. Season with sea salt, black pepper, garlic powder, cayenne pepper and dried parsley. Roll fish in olive oil to distribute seasonings. If you’re going for the cajun blackened version, oil well and season both sides. Caliente!
Place fillet on a hot, well oiled grill. Grill fish about 5 minutes per side per 1 inch of thickness. Turn over carefully – with a spatula & tongs if you have to, as you don't want your fish to flake apart! Squeeze lemon over cooking fish on grill. 
Serve with Red Pepper Aioli.


  Its what's for dinner tonight. Simple to put together, hopefully tastes great. 
Ok, well I made the catfish for dinner, and everyone ate it, but no one said much. This is not a spicy dish. If you use the regular chili powder you buy at the supermarket, the other ingredients will drown it out. The fish was tender and mildly flavorfull, but if you want spice, you will have to add some hot sauce or cayenne to the marinade. In the end, all the fish were gone, so I'd have to say it was a success, but I changed the name to "Not So Spicy Catfish!"

1/4 cup lime juice
2 tablespoons olive oil
1 cup white wine
2 tablespoons dry mustard
2 tablespoons chili powder
2 teaspoons fresh ground black pepper
1/2 cup chopped fresh cilantro
1/2 teaspoon salt (optional)
1 lb catfish fillets


Prepare a grill or preheat the broiler.
Mix olive oil, lime juice, wine, mustard, chili powder, pepper, cilantro and salt in a medium bowl.
Transfer half of the marinade mixture to another bowl and reserve for basting catfish.
Add catfish to the first bowl; marinate for 15 minutes.
Drain fillets and discard marinade.
Place fillets on an oiled grill rack or broiler pan rack.
Grill or broil 4 inches from the heat source, basting with reserved marinade, for about 3 minutes on each side.


     I know, not everyone is a fan of octopus, but if you haven't tried it I think you will be pleasantly surprised. Cooked correctly, it will be tender as any white fish, without any fishy taste. You will either need to cook for a very long time, or fast and hot. This is todays fast and hot, and it was delicious:


2 medium Octopus (I used frozen, if fresh, defrost)
1tbs olive oil
1tbs soy sauce
1tbs honey
1/2 tsp fresh ground pepper


If octopus are not cleaned, be sure to clean them out. Cut heads off octopus, and put the 2 heads and 2 whole bodies in a bowl or ziploc bag, with the rest of the ingredients. Let marinate for 10 minutes to an hour or so. (I only had a few minutes tonight). 
Preheat grill to High, place octopus heads and octopus on grill prickly side down, about 5 minutes. You will see tentacles start to curl into that pretty little spiral. Turn over, and let sit another 5 minutes or so. Octopus should be slightly soft, but not mushy, in the center. Pour any extra marinade over them when you turn them. 
Enjoy hot or cold in a salad.

You make think I'm a bit nuts, but even my kids love it this way!! Try it.