Sugar-Free Grilled Eel with Teriyaki Glaze
Indulge in the rich, umami-packed flavors of this *Sugar-Free Grilled Eel with Teriyaki Glaze*, a healthier twist on a Japanese classic. This recipe transforms tender, flaky eel fillets into a show-stopping dish by pairing perfectly charred meat with a luscious, homemade sugar-free teriyaki glaze. Made with liquid aminos, rice vinegar, stevia, and fresh aromatics like ginger and garlic, the glaze is both low-carb and bursting with flavor. A touch of sesame oil enhances the aroma, while a sprinkle of sesame seeds and chopped green onions adds the perfect final garnish. Whether you're grilling up a weeknight dinner or looking to impress guests with something unique, this quick and easy 35-minute recipe is sure to shine. Ideal for keto, diabetic-friendly, or sugar-conscious diets, this grilled eel recipe offers all the satisfaction with none of the guilt!
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Recipe Information
Ingredients
- 4 pieces eel fillets
- 0.5 cup liquid amino
- 2 tablespoons rice vinegar
- 0.5 teaspoon stevia extract
- 1 teaspoon fresh ginger
- 1 minced garlic clove
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame seeds
- 2 chopped green onions
Instructions
Rinse the eel fillets under cold running water and pat them dry with paper towels.
For the sugar-free teriyaki glaze: In a small saucepan, combine the liquid amino, rice vinegar, and stevia extract.
Add minced ginger and garlic to the saucepan. Heat the mixture over medium heat until it starts to simmer gently.
In a separate small bowl, mix the cornstarch with the water to create a slurry.
Gradually stir the cornstarch slurry into the simmering sauce. Stir continuously until the mixture thickens to a glaze consistency, about 2-3 minutes.
Remove the glaze from heat and add the sesame oil, stirring to combine. Set aside to cool slightly.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Brush the eel fillets with a bit of sesame oil to prevent sticking and enhance flavor.
Place the eel fillets on the grill, skin side down. Grill for about 4-5 minutes on each side until the eel is cooked through and has nice grill marks.
While grilling, brush some of the teriyaki glaze over the eel fillets, reserving a little for serving.
Remove the eel from the grill and transfer to a serving platter.
Sprinkle the grilled eel with sesame seeds and chopped green onions.
Serve immediately with the remaining glaze on the side for dipping.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 93.2 mcg | 466% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1164 mg | 25% | |
*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.
