Grilled Connecticut River Eel with Sweet and Savory Glaze

Introduction

Delight in the rich flavors of this traditional Grilled Connecticut River Eel. Searing over 1,000°F on the Arteflame grill locks in the juices, while the sweet and savory glaze enhances the natural flavor of the eel. Using the reverse searing method, this recipe ensures an incredibly tender and flavorful dish.

Ingredients

• 2 fresh eel fillets, cleaned and gutted
• 2 tbsp unsalted butter, melted
• ¼ cup soy sauce
• 2 tbsp mirin
• 2 tbsp honey
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• ½ tsp freshly ground black pepper
• 1 tbsp sesame seeds
• 2 green onions, chopped

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill and stack firewood over them.
3. Light the napkins and allow the fire to build for about 20 minutes until the cooktop is hot.

Step 2: Prepare the glaze

1. In a bowl, mix soy sauce, mirin, honey, ginger, garlic, and black pepper.
2. Whisk until well combined and set aside.

Step 3: Sear the eel

1. Brush the eel fillets with melted butter.
2. Place them on the center grill grate of the Arteflame and sear for 1-2 minutes per side to lock in the juices.

Step 4: Cook the eel on the griddle

1. Move the eel fillets to the flat cooktop.
2. Brush them generously with the prepared glaze.
3. Cook for about 5-7 minutes, flipping occasionally and basting with more glaze.

Step 5: Finish and serve

1. Sprinkle sesame seeds over the eel fillets.
2. Remove from the grill when the internal temperature is 15°F below the desired doneness.
3. Garnish with chopped green onions and serve hot.

Tips

• Use fresh eel for best results.
• Let the glaze reduce slightly on the griddle for a sticky, caramelized texture.
• Keep a close eye on the eel to prevent overcooking.

Variations

1. Spicy Grilled Eel: Add 1 tsp of chili flakes and 1 tbsp of gochujang to the glaze for a spicy kick.
2. Citrus Glazed Eel: Mix in the juice of one orange and 1 tsp of zest for a refreshing citrus twist.
3. Garlic Butter Eel: Increase garlic to 4 cloves and baste the eel with extra butter for a rich garlic flavor.
4. Teriyaki Eel: Replace honey with brown sugar and add 1 tbsp of teriyaki sauce for a deeper sweetness.
5. Smoky BBQ Eel: Substitute soy sauce with BBQ sauce for a smoky, tangy flavor.

Conclusion

Grilled Connecticut River Eel is a delicious and flavorful dish that takes full advantage of the Arteflame grill's versatility. By searing the eel on the center grill grate and finishing it on the flat cooktop, you achieve a perfect texture with an irresistible glaze. Give this traditional recipe a try and enjoy a taste of Connecticut’s finest grilling experience.

Best Pairings

• Grilled asparagus or bok choy
• Steamed jasmine rice
• Chilled sake or a dry Riesling
• Pickled vegetables