Baked Eel (anguilla)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 2 | T | Wine vinegar |
| 2 | Bay leaves | |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | T | Bread crumbs |
| 2 | lb | Eel, large variety skinned |
| and cut into 4-inch | ||
| pieces | ||
| Additional bay leaves |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Sun, 11 Feb 1996 10:35:49 -0500 Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs. Marinate eel pieces in this mixture 3 hours, turning frequently. Place eel pieces on skewers, alternating with bay leaves. Place skewers in greased baking dish, and bake in moderate oven (375), 30 minutes, turning often. Brush with remaining marinade while cooking. Serves 4 From: The Talisman Italian Cookbook Shared By: Pat Stockett MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 0mg
Sodium: 609mg
Potassium: 320.1mg
Carbohydrates: 27.7g
Fiber: 1.8g
Sugar: 16g
Protein: 1.6g