Recipe
Barbecued Eel with Crunchy Slaw
Tender eel fillets brushed with a honey and Worcestershire glaze, grilled until lightly charred and served with a crisp lemon-dressed slaw.
Ingredients
Method
20 mins prep8 mins cook28 mins total
Pat the eel fillets dry and check them carefully for any remaining bones. Mix the melted butter, honey and Worcestershire sauce.
Whisk the lemon zest and juice with the olive oil, salt and black pepper. Toss the cabbage, carrot and spring onions through the dressing and leave to soften slightly.
Heat a barbecue or grill to high. Brush the eel with the glaze and grill skin-side down for 4 minutes.
Turn the eel, brush again and grill for 3–4 minutes more, until hot through, glossy and lightly charred.
Serve the barbecued eel with the crunchy lemon slaw, spooning over any remaining glaze.
Notes
Check the eel carefully for any remaining bones before serving.
About this recipe
Brush boned eel fillets with a buttery honey and Worcestershire glaze, then grill until glossy and lightly charred.
Serve with a crisp cabbage, carrot and spring onion slaw brightened with lemon. Remove any remaining bones carefully before serving.
