Ingredients:
8 oz. cleaned squids
Zest from 1 lemon
Zest from 1 lime
Zest from ¼ orange
Zest from ¼ grapefruit
1 cup olive oil or blended salad oil
½ teaspoon cracked chili pepper
½ cup seedless watermelon, small dice
2 heirloom cherry tomatoes
2 Tbsp. hazelnut oil
3 lemon supremes (no pith or rind)
1 Tbsp. pickled watermelon rind (any Southern classic recipe will do)
1 Tbsp. fresh herb blooms, preferably basil or parsley
Procedure:
Mix squid and next six ingredients (through chili pepper) in a plastic bag and let sit overnight tightly sealed. Add salt and pepper before grilling the following day. Grill whole squids on hot grill, 30 seconds per side. Set aside and let cool slightly before slicing into thin segments. Delicately mix remaining ingredients. Layer fruit and squid on plate to serve
Recipe Author: Owner/Chef Erik Niel
Photo By: Erik Niel
Restaurant: Easy Bistro and Bar, Chattanooga, TN, USA
Source: http://media.timesfreepress.com/news/documents/2012/07/30/RECIPES_AUG12_REDUCED.pdf