Grilled eel with lemon & thyme
1 servings
| Quantity | Ingredient | |
|---|---|---|
| -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.
Related recipes
- Baked eel (anguilla)
- Baked eel salonika
- Broiled eel with ladolemono sauce
- Bulitsikov's eels
- Casserole of eels
- Chippewa dill jellied eel
- Deep-fried eel
- Dry-fried eel slices
- Eel in soy sauce (chang-o jorim)
- Eel livornese
- Eels in piquant sauce ( all i pebre)
- Eels, biarritz style
- Eels, bilbao style
- Eels, san sebastian style
- Foil-baked eel
- Fried eel with lemon grass and peanut
- Fried eels with creamed potatoes
- Heli spetziotiko (eel spetzes-style)
- Pan-fried eel with pepper and lemon
- Smoked eel salad