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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into
pieces, then squeeze a lemon over the eel and allow to stand for 15
minutes. Brush the eel with oil, season lightly with salt and pepper and
grill or broil on all sides until fork tender. Serve with the Ladolemono
sauce. LADOLEMONO SAUCE: Whisk together oil and lemon juice in a bowl. Add
salt and pepper to taste. Add chopped herbs (parsley, basil, oregano,
thyme, fennel, etc) and serve immemdiately.
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Source: Carnation Company
-- ---
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From: Lisa
Posted By: Shade, Via: Chile Head Mailing List
Post Date: Sun, 21 Sep 1997
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