• 2 1/2 pounds/1 kg eel
  • 3 cloves garlic
  • Dash of fine sea salt (to taste)
  • Dash of ​freshly ground black pepper (to taste)
  • 2 tablespoons olive oil (plus more for basting)
  • 1 tablespoon white wine vinegar
  • 1/2 bay leaf per piece of eel


  1. Cut the eel into pieces about 3 inches/7 cm long. Rinse them with running water, and dry them well.

  2. Crush the garlic cloves slightly with the flat side of a chef’s knife, peel them, and cut them in half crosswise.

  3. Rub the surfaces of each piece of fish with the cut side of the garlic cloves.

  4. Arrange the pieces on metal grilling skewers, alternating each piece with a bay leaf half.

  5. Season the skewers with salt, pepper, and drizzles of the olive oil and vinegar. Let them sit to marinate for at least 1 hour.

  6. Grill the pieces over a medium flame for about 30 minutes, turning them frequently and basting them with additional olive oil.

[Can also be prepared as a fried dish – see source The Spruce Eats for more]

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