Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• 2 pounds eel, cleaned, skinned, and cut into 4 serving-size pieces
• Extra virgin olive oil
• 1 tsp dried thyme
• Salt and pepper (to taste)

Instructions:

Prepare the Eel:

1. Coat the eel pieces with olive oil.
2. Rub the eel with dried thyme, salt, and freshly ground pepper to taste.

Grill the Eel:

3. Preheat your charcoal or gas grill to medium heat.
4. Place the eel on the grill and cook for about 4 minutes on each side until slightly charred with grill marks.

Finish Cooking:

5. Remove the eel from the grill and wrap it in aluminum foil.
6. Place the wrapped eel back on the grill and cook for an additional 10 minutes to finish cooking.

Serve:

7. Serve the eel with tartar sauce, a butter and herb sauce, barbecue sauce, or your favourite dipping sauce.