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2 pounds eel -- cut 3" pieces
1/2 cup extra virgin olive oil
2 teaspoons paprika
2 teaspoons chopped fresh dill
Salt -- to taste
Freshly-ground black pepper -- to taste
Heat olive oil with paprika and dill in a skillet. Remove from heat, add eel pieces and turn to coat with hot oil.
Skewer eel pieces through the sides, 4 or 5 pieces per skewer. Cook on a grill rack over hot coals about 7 to 8 minutes per side or until flaky when fork-tested. Brush frequently with oil while grilling. Garnish with more chopped dill.
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