Experimenting again -- Grilled eel with portobellos and scallions

I'm back to experimenting with exotic items from the HMART. The kimchi series is over (though I do want to come back and wrap up some time with some reliable research on health claims). But until then, I discovered a grilled eel in the freezer. I'd picked it up on a trip the the HMART a month or two ago and I had it in mind when I wandered over to the Whole Foods to find something to go with it. Something simple. I knew the meal would start with the roasted kabocha squash, so I didn't need much. Mushrooms were calling my name. As were scallions, not just as a flavoring, but as a full throttled vegetable. Brown rice as a bed to lay it on. Done.

The grilled eel was easy, as it was already grilled. The package gave a few options, either baking for 10 minutes, a quick zap in the microwave (right in the package), or frying. I had the oven going anyway for the squash, so I chose the conventional oven.

The scallions and vegetables were a simple saute/stir fry with some oil. The eel already had some seasoning, so I didn't need much.  The result was startling.  The eel had a deep flavor which were accentuated by the scallions and mushrooms.  It all oozed into bed of rice, making it a satisfying meal--one that I'm sure to repeat soon.

This is so easy it doesn't warrant a recipe.  But go find one of those eels and see what else you can do with it.  Once I eat down the contents of the freezer a bit, I'll be restocking so I have something fun for one of those days when I don't have much time or creativity.