Venetian-Style Eel Kebabs make a del-icious and really unusual and filling first course for an Italian dinner. Or serve them with rice and salad as a main course.
2 lb. conger eel, skinned, filleted, washed, dried and cut into
1 teaspoon salt
1 teaspoon black pepper
4 slices white bread, crusts removed and cut into ½ inch cubes
8 small tomatoes, halved
4 bay leaves
3 tablespoons olive oil
1 lemon, quartered
Preheat the grill to moderately high.
Rub the eel cubes all over with the salt and pepper. Thread the eel, bread cubes and tomato halves alternately on to 4 skewers, placing 1 bay leaf in the centre of each skewer. Using a pastry brush, coat the eel pieces with the oil.
Place the skewers in the grill pan and grill , turning frequently, for 8 to 10 minutes or until the bread is toasted and the eel cubes are tender when pierced with the point of a sharp knife.
Remove the kebabs from the grill pan and arrange them on 4 warmed individual serving plates. Garnish with the lemon quarters and serve immediately.