Recipe courtesy of Grasslands Entertainment
8 min
8 min
6 servings


  • 2 eels, cleaned and cut into 2-inch pieces
  • 1-1/2 cups Sauvignon Blanc wine


Heat your grill to medium. Place the cut eel flesh-side down onto the barbeque and grill each side for 3-4 minutes. Just before you are ready to take the eel off the barbeque, pour the white wine over the eel. Remove from grill and plate. To plate: Place a palm leaf on a platter and place the eel pieces on top of the palm leaf. Garnish with fresh, edible flowers.


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