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Ingredients
for
4
Eel Rolls with Rosemary
15 min., ready in 25 min.
Time:
Ingredientsfor
Preparation
1.
Marinate the eels overnight in white wine. Remove from the wine and cut into 5-6 cm (approximately 2 inch) long pieces. Stir together olive oil and the lemon juice. Brush the pieces of eel with lemon mixture. Season on both sides with salt and pepper.
2.
Roll up the eel pieces. Press some rosemary leaves into the middle of the roll. Thread with a skewer.
3.
Cook over a hot grill for 10 minutes, turning once. Brush frequently with the lemon mixture. Serve immediately.