Recipe - Broiled Eel With Ladolemono Sauce

Karen Mintzias
1 Eel
1 Lemon (juice only)
Vegetable oil
Salt & freshly ground pepper

LADOLEMONO SAUCE
One half cup Olive oil
One fourth cup Lemon juice
Salt & freshly ground pepper
Chopped herbs of your choice

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