- 2 pounds eel cut 3" pieces
- 1/2 cup extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons chopped fresh dill
- Salt to taste
- Freshly-ground black pepper to taste
- Bamboo skewers
Heat olive oil with paprika and dill in a skillet. Remove from heat, add eel pieces and turn to coat with hot oil.
Skewer eel pieces through the sides, 4 or 5 pieces per skewer. Cook on a grill rack over hot coals about 7 to 8 minutes per side or until flaky when fork-tested. Brush frequently with oil while grilling. Garnish with more chopped dill.
This recipe yields ?? servings.