Name: Broiled Eel with Ladolemono Sauce
Ingredients: Karen Mintzias; 1 Eel; 1 Lemon (juice only); Vegetable oil; Salt & freshly ground pepper; 1/2 c Olive oil; 1/4 c Lemon juice; Salt & freshly ground pepper; Chopped herbs of your choice

Sin is still here. It is just that people do not so willingly acknowledge that fact. A spade is no longer called a spade, but some euphemism. The little boy says to his mother, “Why is it whenever I do anything bad, it’s because I’m a bad boy; but whenever you do anything bad, it’s because you’re nervous?” It is nerves rather than sin. It is our glands rather than sin. It is what we eat, the environment, our biorhythm, rather than sin, it is anything but sin. Sin denies that it is sin.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Greek	Greek, Seafood, Sauces	4	Servings

INGREDIENTS

		Karen Mintzias
1		Eel
1		Lemon (juice only)
		Vegetable oil
		Salt & freshly ground pepper
1/2	c	Olive oil
1/4	c	Lemon juice
		Salt & freshly ground pepper
		Chopped herbs of your choice

INSTRUCTIONS

LADOLEMONO SAUCE
Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into
pieces, then squeeze a lemon over the eel and allow to stand for 15
minutes.  Brush the eel with oil, season lightly with salt and pepper and
grill or broil on all sides until fork tender. Serve with the Ladolemono
sauce. LADOLEMONO SAUCE: Whisk together oil and lemon juice in a bowl. Add
salt and pepper to taste. Add chopped herbs (parsley, basil, oregano,
thyme, fennel, etc) and serve immemdiately. From: "The Food of Greece" by
Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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