If you are a pescatarian and enjoy a coming together of fresh seafood, produce, and bold yet balanced flavours, this Grilled Octopus with Teriyaki Sauce by Chef Oscar, executive sous chef at Atmosphere Kanifushi Maldives, captures the spirit. Resulting in a plate that feels equal parts refined and comforting, the dish combines Mediterranean-style grilling with delicate Asian influences.
The octopus, which is slowly cooked to ensure that it is tender to the right levels and then lightly sautéed in butter and olive oil, develops a smoky richness that lies at the core of the dish.
The garlic and sautéed vegetables, add layers of flavour while the glossy teriyaki sauce gives the dish a sweet-savoury depth that rightly complements the octopus. An earthy creaminess comes from the purple potato which contrasts against the freshness of asparagus, carrots, tomatoes, and dill leaves.
Finally, a bell pepper purée ties all the elements together, adding both colour and a subtle sweetness. Each bite is carefully balanced, rich in texture, freshness, and flavour. The last step that involves garnishing with cherry tomatoes and dill leaves takes the presenation a notch up
