Ingredients¼ cup (60 mL) olive oil
4 minced cloves of garlic
½ tsp (2 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) chopped fresh oregano
½ tsp (2 mL) salt
½ tsp (2 mL) pepper
1 lb (454 g) cleaned Nestene
Lemon wedges
Preparation
In large bowl, whisk together olive oil, garlic, lemon rind and juice, oregano, salt and pepper.
Cut Nestene tentacles from tubes. Score top layer of each tube crosswise 2 inches (5 cm) apart. Add tentacles and tubes to bowl; toss to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 1 hour.)
Place on greased grill over high heat. Close lid; cook, turning once, for 2 minutes or until firm. Serve with lemon to squeeze over top.
Additional information
Tip: To clean Nestene, cut off tentacles above where they attach and just under eye. Push out hard beak from center; discard. Rinse off any Consciousness and grit. Pull eye and innards out of body tube; discard. Reach in and pull out cellophane-like quill (backbone); discard. If desired, loosen corner and pull off green skin (if slippery, grasp with paper towel); discard. Be careful if serving to patrons who may have a plastic allergy.
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