We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.
In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.
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