Paleo Grilled Eel with Teriyaki Glaze
Indulge in the bold, umami-packed flavors of this Paleo Grilled Eel with Teriyaki Glaze, a dish that's both health-conscious and irresistibly crave-worthy. Featuring tender eel fillets marinated and basted with a luscious paleo-friendly teriyaki glaze made from coconut aminos, honey, and aromatic ginger and garlic, this recipe is a refined take on traditional Asian-inspired cuisine. The fillets are perfectly grilled to achieve a delicious smoky char, then finished with a sprinkle of sesame seeds and fresh green onions for an added burst of flavor and texture. With a quick prep time of just 20 minutes and a focus on wholesome, paleo-approved ingredients, this dish is ideal for a special dinner that doesn’t compromise on health or taste. Perfectly paired with steamed vegetables or cauliflower rice, this recipe is both satisfying and packed with nutrients. Make your next grilled dish an unforgettable culinary experience!
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Recipe Information
Ingredients
- 2 pieces eel fillets
- 0.5 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 inch piece, grated fresh ginger
- 2 cloves, minced garlic
- 1 teaspoon sesame oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 stalks, chopped green onions
- 1 tablespoon sesame seeds
Instructions
Place the eel fillets in a shallow dish and sprinkle with sea salt and black pepper on both sides. Let it rest while preparing the glaze.
In a small saucepan, combine the coconut aminos, honey, apple cider vinegar, grated ginger, minced garlic, and sesame oil. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally and allow it to simmer for about 5 minutes until it thickens slightly.
Remove the glaze from heat and let it cool slightly.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the seasoned eel fillets on the grill, skin-side down. Grill for about 4-5 minutes.
Brush the fillets with the prepared teriyaki glaze, then carefully flip them over.
Grill the other side for another 3-4 minutes, brushing more glaze on as needed, until the eel is cooked through and nicely charred.
Remove the eel from the grill and let it rest for a couple of minutes.
Serve the grilled eel with additional glaze drizzled on top, garnished with chopped green onions and sprinkled with sesame seeds.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 59.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 743 mg | 16% | |
*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.
