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Broiled or Grilled Eel

post #1 of 7
Thread Starter 
Happy New Year to All,

My dear, departed mother-in-law used to prepare broiled eel as one of her Christmas Eve dinner dishes. It was simply dressed with olive oil, lemon juice, s&p, and perhaps some oregano and garlic powder. I would like to replicate her dish but can't find any recipes so I'm at a loss as to how to prepare the eel, how much to portion per serving, and how long to cook it. I've searched through all my cookbooks and the internet to no avail. Any info you can provide will be greatly appreciated.

Thanks, Helen
post #2 of 7
Hmmmm, can I ask what nationality your mother in law was? Eel is a traditional part of many Italian American Christmas Eve celebrations. If she was Greek it could be Eel Salonika. Do a search for Salonika and a bunch of recipes will come up.
post #3 of 7
Thread Starter 
Scott, my mother-in-law was Polish -- they too have an all fish tradition on Christmas Eve. The eel, however, was for the two Italians at the table. Can't imagine where she got the recipe. I've tried Italian websites and websites dedicated to seafood and have yet to find any that have even one eel recipe listed. Will, however, try your suggestion. Thanks for your input.

Helen
post #4 of 7
I've met the chef of Divina Cucina in Florence, Italy. She's a transplant from California. Here's her website: http://www.divinacucina.com/code/meetjudy.html

Judy has been doing gigs here in the U.S. as well. She's a down-to-earth, knowledgeable chef who knows a lot about Italian cooking from many regions.

We have plenty of knowledgeable people here too, but just in case you don't get a quick enough response, ask Judy too.

Good luck!

Mezzaluna
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post #5 of 7
Curious, but what does Eel taste like? :confused:
post #6 of 7
Thread Starter 
Tastes like chicken -- ;) ;) . Seriously, it's a little hard to describe as I haven't had it years but as I remember it, it has a mild, slightly sweet flavor. Very tasty the way Mother prepared it.

I very much appreciate the suggestions I've received from Scott & Mezzaluna. A link on another site sent me to a German website which suggested a very simple marinade of oil, lemon juice, marjoram, s&p, and a sprinkle of parmesan cheese (the last of which I'll skip), and a grilling time of 15 minutes. Sounds just like what I'm looking for.

Again, many thanks.
post #7 of 7
I find that eel has a very mild but slightly muddy taste -- so the way I like it best is Japanese-style, the way it's used in sushi. Covered with a teryaki (or similar) sauce and broiled or grilled.
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