Anguilla alla Griglia (Italian Grilled Eel with Lemon and Garlic)
Why this recipe works
- Citrus balances the richness: Lemon juice cuts through eel’s naturally oily texture, keeping the finished dish bright rather than heavy.
- Simple, assertive seasoning: Garlic, black pepper, olive oil and parsley give the fish clear flavour without masking its distinctive character.
- Grilling suits the fish: Direct heat gives eel lightly charred edges while allowing the firm flesh to cook through and flake cleanly.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: A short room-temperature marinade is enough to season the eel without letting the lemon start to firm the surface too much.
- Serve straight from the grill: The texture is best while the eel is hot, with the edges still lightly charred and the flesh moist.
Common mistakes
- Avoid excessive heat: Very high heat can make the oily marinade flare and scorch the outside before the eel is cooked through.
- Watch for doneness: Remove the eel once the flesh is fully opaque and flakes easily; leaving it too long can make the texture dry.
- Turn often: Frequent turning helps prevent sticking and gives more even charring on the rich, firm flesh.
Ingredient notes
- Use cleaned eel: Ask for eel that has already been cleaned, as it makes the preparation much more straightforward.
- Eel is naturally rich: Its high oil content is part of the appeal, but it also means the grill needs careful heat control.
- Finish with fresh lemon: A final squeeze of lemon at the table sharpens the flavour and balances the smoky, garlicky marinade.
Equipment you'll need
Ingredients
Instructions
- Zest and juice 1 lemon into a mixing bowl, then cut the other lemon into wedges for serving. Crush the garlic, then whisk it into the lemon with the fine sea salt, black pepper and extra virgin olive oil.
- Cut the eel into serving lengths and add to the bowl, turning to coat well. Cover and leave to marinate for 20 minutes at room temperature, turning once halfway through.
- Heat a barbecue grill or grill to medium-high. Lift the eel from the marinade, letting the excess drip back into the bowl, and place it on the hot grill.
- Grill for 8 to 12 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through. The flesh should be opaque and flake away from the bone easily.
- Finely chop the fresh parsley and stir it into the remaining marinade. Spoon a little over the hot eel and serve straight away with the lemon wedges.
Recipe notes
Tips
- If your grill bars are wide, cook the eel on the coolest part of the grill and turn often to prevent sticking and flare-ups from the oil.
- Eel is rich and can catch quickly, so keep the heat at medium-high rather than very high and watch for deep golden edges rather than heavy charring.
- If serving vulnerable groups, make sure the eel is cooked through until the flesh is fully opaque and flakes easily.
Substitutions
- Replace Lemon with lime for a slightly sharper, more aromatic citrus finish.
- Replace Fresh parsley with fresh basil for a sweeter, more summery herb note.
- Replace Extra virgin olive oil with light-olive-oil for a milder flavour and slightly higher heat tolerance.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a grill or under a hot grill for 3 to 5 minutes until piping hot, or enjoy at room temperature with a squeeze of lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Fish
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