Baked Eel (Anguilla)
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
bread crumbs
|
|
| 2 | pounds |
eel
(large variety), skinned and cut into 4-inch pieces |
* |
| 1 | x |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
bread crumbs
|
|
| 907.2 | g |
eel
(large variety), skinned and cut into 4-inch pieces |
* |
| 1 | x |
bay leaves
|
*
|
Directions
Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning frequently.
Place eel pieces on skewers, alternating with bay leaves. Place skewers in greased baking dish , and bake in moderate oven (375), 30 minutes, turning often.
Brush with remaining marinade while cooking. Serves 4
