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One barbecue fish dish that always reminds us of summer holidays is grilled sardines. We love the taste of the crispy skin and tender fish. This grilled sardine recipe requires the sardines to be marinated in a salt bath for up to an hour before barbecuing, giving them a delicious, briny flavour.
Recipe provided courtesy of National BBQ WeekWash the sardines and gut them (or buy them pre-prepared).
Sprinkle a good layer of sea salt on foil and place sardines on top, then sprinkle more salt over, cover and refrigerate for at least 1 hour. While you're waiting, light your barbecue and wait for it to heat up. Charcoal barbecues are ready once the coal has become embers (approximately 30-40 minutes).
Remove sardines from fridge, brush off most of the salt and place on a fish grill tray. Mix oil and juice of ½ lime and brush over the fish.
Grill on high heat on grill tray, about 4-5 minutes per side, baste with oil & lime juice. Serve with remaining oil & lime juice, season with sea salt & rainbow peppercorn.
Wash the sardines and gut them (or buy them pre-prepared).
Sprinkle a good layer of sea salt on foil and place sardines on top, then sprinkle more salt over, cover and refrigerate for at least 1 hour. While you're waiting, light your barbecue and wait for it to heat up. Charcoal barbecues are ready once the coal has become embers (approximately 30-40 minutes).
Remove sardines from fridge, brush off most of the salt and place on a fish grill tray. Mix oil and juice of ½ lime and brush over the fish.
Grill on high heat on grill tray, about 4-5 minutes per side, baste with oil & lime juice. Serve with remaining oil & lime juice, season with sea salt & rainbow peppercorn.
15 minutes
Serves 18-22 scones
