Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | -Ô3 lemons |
½ teaspoon | Pepper |
1½ pounds | Eel sections |
1 teaspoon | Salt |
½ teaspoon | Dried thyme |
2 tablespoons | Butter |
Squeeze ½ cup lemon juice from lemons. Combine the juice, salt pepper and thyme in a shallow dish. Add the skinned eel and turn to coat.Cover and refrigerate for at least 30 minutes, turning 2 or 3 times. Drain the eel and brush with melted butter and place on preheated grill. Broil until opaque throughout.