Venetian-Style Eel Kebabs

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-inch pieces

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.

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