|Eel||3 Pound (1 Piece)|
|Garlic||2 Clove (10 gm)|
|Scallion/Green onion||1 , cut into pieces|
|Dried italian pepper pods||4|
|Coarse salt||1 Tablespoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Peanut oil/Olive oil||1 Cup (16 tbs)|
|Corn meal||1 Cup (16 tbs)|
Have eel skinned and cleaned; cut into 3 inch chunks.
In a mortar, pound together to a paste the garlic, scallion, pepper pods, basil, parsley, peppercorns, and salt.
Blend lime juice and oil into seasoning paste.
Pour over eel chunks and marinate overnight.
When ready to barbecue, pour cornmeal into a bag, add chunks of eel, and shake to coat.
Place eel in a hinged grill and barbecue 5 inches from ash covered coals, basting frequently with the marinade; turn pieces so they brown on both sides.
Serve with Creole Barbecue Sauce or Timalice Sauce and barbecued yams (see Yams and Sweet Potatoes)