Grilled Octopus with California Avocado

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Serves: 12
4 1/2  lb.  octopus tentacles (3-2 oz. pieces cooked weight per serving)
Tbsp.  California Avocado oil spray
Tbsp.  blackening spice
    Chili Garlic Oil, (recipe follows)
  ripe, Fresh California Avocados
cups  microgreens
    Avocado Lemon Vinaigrette, (recipe follows)
1 1/2  cups  Pickled Red Onion, (recipe follows)
24  slices  habanada or mini sweet bell peppers
1/8  cup  minced garlic, fried
    Chili Garlic Oil (Yield: ¾ cup)
1/2  cup  California Avocado oil
Tbsp.  chili oil
  garlic gloves, minced
1/4  tsp.  red pepper flakes
    Avocado Lemon Vinaigrette (Yield: ¾ cup)
1/2  cup  California Avocado oil
1/4  cup  fresh lemon juice
1/2  tsp.  salt
1/2  tsp.  black pepper
    Pickled Red Onion (Yield: 1 qt.)
lb.  red onion
1 1/2  qt.  water
tsp.  salt
1/3  cup  sugar
cups  apple cider vinegar
Tbsp.  sriracha hot sauce
Tbsp.  fresh ginger, minced
Tbsp.  Moroccan spice blend (ras el hanout) or Chinese Five Spice
1/2  tsp.  fresh garlic, minced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Chili Garlic Oil

  1. Combine all ingredients in a glass jar with tight fitting lid.

Avocado Lemon Vinaigrette

  1. Whisk together all ingredients. Taste and adjust seasoning.

Pickled Red Onion

  1. Remove the skin from the onions and cut in half. Turn and slice the onion into 1/8″ half-moon strips. Set aside in a container, with a secure lid, that will hold onions and liquid.
  2. Place water, salt, sugar, and vinegar into a pot and bring to simmer, whisk until salt and sugar dissolve. Once mixture simmers, stir in hot sauce, ginger, seasoning and garlic. Bring back to a simmer. Whisk to incorporate all ingredients.
  3. Pour the hot mixture over the onions and let stand for 20 minutes. After 20 minutes secure the lid and store refrigerated until ready to use. Use within 2 weeks.

Assemble, per order:

  1. Spray 3 cooked octopus tentacles with avocado oil; season with ½ tsp. blackening spice.
  2. Sear octopus on a hot grill on each side for two minutes. Remove from grill.
  3. Using a wide bowl for service, pour 1 Tbsp. Chili Garlic Oil in center and slightly roll in a circle so the oil covers the bottom of the bowl.
  4. Arrange octopus at the back of the bowl, overlapping each piece.
  5. Toss ¼ cup microgreens with 1 Tbsp. Avocado Lemon Vinaigrette and place to the left of the octopus. Top with 2 slices habanada pepper.
  6. Arrange 2 Tbsp. Pickled Red Onions next to microgreens.
  7. Slice ¼ of avocado and fan between octopus and microgreens.
  8. Garnish avocado with ½ tsp. fried garlic.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe Tags

Chef Jason Hernandez, Blade & Tine Culinary Consulting

Recipe created by Chef Jason Hernandez, Blade & Tine Culinary Consulting.

In 2019, Jason Hernandez started his own culinary consultancy. At this point in his career, he’s right where he wants to be: creating innovative menus and dishes for a growing roster of foodservice clients.

He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado. Three years later, he was studying for a degree in architectural engineering when the idea of career in foodservice began to gel. He discovered he enjoyed his part-time jobs in restaurants far more than his course studies. So, armed with a vision—to create great food in a pleasing environment—a solid work ethic and drive, Jason began to accumulate the titles and positions that lead to culinary and operational leadership.

At 19, he was promoted to his first Sous Chef position at a local steakhouse. At 21, he was appointed Executive Chef/Banquet Chef at Wynkoop Brewing Company in Denver. From Wynkoop, he served as Executive Kitchen Manager for Old Chicago Restaurants in Denver. In 2006 , he joined BJ’s Restaurants & Brewhouse. Over the next ten years, he rose through the BJ’s ranks, starting as Regional Kitchen/Operations Manager, advancing to Senior Manager of Culinary and Kitchen Operations, and ending as Director of Kitchen Operations and Development.

After BJ’s and prior to launching his own culinary consultancy, he spent one year as Director of Culinary Operations at St Elmo’s Steakhouse and another year with similar responsibilities at Harry & Izzy’s in Indianapolis before returning west to accept the position of VP of Kitchen Operations for LA-based Eureka Restaurant Group, a full-service gourmet burger concept.

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