Grilled eel with lemon & thyme

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.

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