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What to do
Rinse the squid and pat dry with paper towel. Cut each tube open by slicing down one side. Carefully score the inside of the flesh in a diamond pattern, without cutting all the way through.
Combine the lemon zest, lemon juice, garlic, coconut oil, salt and pepper in a bowl to make a marinade. Rub the marinade into the squid, cover with plastic wrap and marinate in the fridge for at least 2 hours.
Preheat a barbecue or non-stick frying pan over high heat. Cook the squid for about 2 minutes on each side or until the flesh curls and changes colour.
Serve the squid garnished with the coriander, and with lemon wedges for squeezing over the squid.