Grilled Octopus with Lemon and Herbs Recipe – Key Largo Fisheries

Ingredients

• 2-3 pounds fresh or frozen octopus (thawed if frozen)
• 1 cork from a wine bottle (optional traditional method)
• 2 bay leaves
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 lemon, halved
• 1 tablespoon black peppercorns
• 2 tablespoons kosher salt
• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme leaves
• Zest of 1 lemon
• 1/2 teaspoon red pepper flakes (optional)
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil (high quality)
• Juice of 1-2 lemons
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh oregano, chopped
• Flaky sea salt
• Lemon wedges