Recipe - Grilled New Zealand Butterfish With A Sweet Chilli Glaze On

2 Cleaned 1 One half pound octopus;
cut into 4 pieces,
; heads discarded
3 Carrots; chopped
2 Celery ribs; chopped
1 Onion; chopped
2 Bay leaves
2 teaspoon Salt
One half teaspoon Whole black peppercorns
1 teaspoon Dried thyme
2 cup Red wine
4 cup Water

MARINADE
3 tablespoon Extravirgin olive oil
3 tablespoon Red wine vinegar
3 tablespoon Dry red wine
1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Salt
One fourth teaspoon Fresh ground black pepper

SAUCE
1 1/3 cup Strained octopus cooking
broth
One fourth cup Extravirgin olive oil
1 tablespoon Lemon juice
1 teaspoon Red wine vinegar
2 tablespoon Butter
1 teaspoon Chopped parsley
Parsley and lemon wedges;
for garnish

In a large casserole combine octopus, carrots, celery, onion, bay leaves,
salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45
minutes, or until octopus is very tender when pierced with a fork. Remove
from heat and let octopus cool in its broth.

Set aside 1 1/3 cups of broth for sauce. When octopus is cool enough to
handle, remove it from broth and rub it well to remove purplish skin. Rinse
tentacles in broth as they are cleaned. Drain octopus and transfer to a
large bowl.

Make marinade: in a small bowl combine marinade ingredients. Pour over
octopus and toss to coat. Marinate, covered and refrigerated, for at least
24 hours, and up to 3 days.

Make sauce: in a small saucepan combine strained reserved broth, olive oil,
lemon juice and vinegar. Reduce by half over high heat. Remove pan from
heat and whisk in butter, 1 tablespoon at a time. Stir in parsley. Keep
warm.

Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 minutes,
turning frequently, until lightly charred and heated through. Serve 2
tentacles per person, with sauce spooned over, garnished with parsley and
lemon wedges.

Yield: 8 appetizer