Low Fat Grilled Eel with Teriyaki Glaze
Delight your taste buds with our **Low Fat Grilled Eel with Teriyaki Glaze**, a flavorful yet guilt-free twist on a classic Japanese favorite. This recipe features tender eel fillets, lightly grilled to perfection and basted in a homemade teriyaki glaze that strikes the perfect balance between sweet and savory, thanks to low-sodium soy sauce, mirin, sake, and fresh aromatics like ginger and garlic. Finished with a garnish of toasted sesame seeds and bright green onions, this dish offers a sophisticated blend of smoky, caramelized flavors with a fresh, zesty pop. Ideal for a health-conscious dinner, it’s ready in under 40 minutes and showcases bold Japanese-inspired flavors while keeping calories in check. Perfect for impressing guests or elevating your weeknight meals, this low-fat grilled eel recipe is truly a showstopper.
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Recipe Information
Ingredients
- 4 pieces eel fillets
- 0.25 cup low-sodium soy sauce
- 0.25 cup mirin
- 0.25 cup sake
- 2 tablespoons sugar
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 stalks green onions
Instructions
Start by preparing the teriyaki glaze. In a small saucepan, combine the low-sodium soy sauce, mirin, sake, and sugar over medium heat.
Peel and mince the fresh ginger and garlic cloves, then add them to the saucepan.
Stir the mixture until the sugar fully dissolves. Bring it to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, or until it thickens slightly.
Remove the saucepan from heat and stir in the sesame oil. Set aside to cool.
Lightly rinse the eel fillets under cold water and pat them dry with paper towels.
Preheat a grill to medium-high heat, about 375°F (190°C).
Brush each eel fillet lightly with the teriyaki glaze on both sides.
Place the eel fillets on the grill. Grill them for about 3-4 minutes per side, basting with more glaze occasionally, until they are cooked through and have nice grill marks.
While the eel is grilling, toast the sesame seeds in a dry pan over medium heat for about 2-3 minutes, or until they are golden brown.
Thinly slice the green onions.
Once the eel is grilled to perfection, remove from heat and let it rest for a minute.
Serve the grilled eel on a platter, drizzle with any remaining teriyaki glaze, and garnish with toasted sesame seeds and sliced green onions.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2203 mg | 96% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 58.1 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 122 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
