Arbëreshë-style Grilled Eel

Ingredients

In this adaptation of Anguilla alla muranese, we incorporate the unique flavors and ingredients of Arbëreshë cuisine. While the original Italian dish is typically prepared with tomatoes and white wine, our Arbëreshë-style Grilled Eel focuses on the natural flavors of the eel itself, enhanced by a marinade of local herbs and spices. The grilling technique adds a smoky element, elevating the dish to new heights. We alse have the original recipe for Anguilla alla muranese, so you can check it out.

• 2 pounds (900g) fresh eel 2 pounds (900g) fresh eel
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Seasonal vegetables (such as zucchini, bell peppers, and cherry tomatoes) for grilling Seasonal vegetables (such as zucchini, bell peppers, and cherry tomatoes) for grilling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Clean and gut the eel, removing the skin and any excess fat. Cut it into serving-sized pieces.
2. 2.
   In a bowl, combine the minced garlic, lemon juice, olive oil, parsley, oregano, salt, and pepper to create the marinade.
3. 3.
   Place the eel pieces in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or refrigerate overnight for more intense flavors.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the eel from the marinade and grill for about 5-7 minutes per side, or until the flesh is opaque and flakes easily with a fork.
6. 6.
   While grilling the eel, brush the seasonal vegetables with olive oil and sprinkle with salt and pepper. Grill them until tender and slightly charred.
7. 7.
   Serve the grilled eel alongside the grilled vegetables, garnished with fresh herbs.

Treat your ingredients with care...

• Eel — When purchasing fresh eel, look for firm and shiny skin. If eel is not available, you can substitute it with another firm-fleshed fish such as trout or catfish.

Tips & Tricks

• To enhance the smoky flavor, you can use a charcoal grill instead of a gas grill.
• If you prefer a tangier taste, squeeze some additional lemon juice over the grilled eel before serving.
• Serve the dish with a side of lemon wedges for an extra burst of citrus flavor.
• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If grilling is not an option, you can also bake the marinated eel in the oven at 400°F (200°C) for approximately 15-20 minutes.

Serving advice

Serve the Arbëreshë-style Grilled Eel as a main course, accompanied by a fresh salad and crusty bread. The eel pairs wonderfully with a glass of dry white wine, enhancing the flavors of the dish.

Presentation advice

Arrange the grilled eel pieces on a platter, garnished with sprigs of fresh herbs. Place the grilled seasonal vegetables alongside the eel, creating a colorful and visually appealing presentation.