Broiled Eel with Ladolemono Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eel
|
* |
| 1 | each |
lemon
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| Ladolemono sauce | |||
| ½ | cup |
olive oil
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
herbs
of your choice, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eel
|
* |
| 1 | each |
lemon
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| Ladolemono sauce | |||
| 118 | ml |
olive oil
|
|
| 59 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
herbs
of your choice, chopped |
* |
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.
