Grilled Eel and Zucchini Skewers
Prep: 15min
|
Servings: 4
|
Cook: 8min
A grilled eel and zucchini skewer recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g cleaned eel, ready to cook (1 cleaned eel)
- 200 g zucchini
- 2 medium untreated lemons
- juice of 1 lemon
- Salt
- white pepper (from grinder)
- 30 fresh sage leaves
Instructions
-
1.
Cut the eel into 16 evenly sized pieces. Rinse the zucchini, remove the stems and slice it into 1–2 cm thick rounds, then halve them. Trim the ends of the lemons flat and cut the lemons first into ½ cm thick slices, then into halves.
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2.
Skewer the eel pieces with all ingredients and sage leaves in alternating order. Drizzle with lemon juice, season with salt and pepper.
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3.
Grill on a hot grill for about 6–8 minutes, turning occasionally.
