Grilled Eel

January 6, the Epiphany, marked the end of the holiday season but I’m still thinking about my favorite holiday dish, capitone (female eel). I’m a bit obsessed with it. Slippery on the outside but tender, pure white and tasty eel appears on many tables across Italy on Christmas Eve.

My traditional family recipe is marinated eel but recipes range from spit-roasted and fried to stewed and grilled. I’ve come to love grilled eel. It’s simple to prepare and delicious.

Step 1: fire up the grill or fireplaceDSC_3657

Step 2: place eel pieces on grill

DSC_3662Step 3: remove when skin is crisp

DSC_3674Step 4: sprinkle with salt and fresh lemon and enjoy!

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