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Barbecued Sardines
Posted By Stephen
For a while now we have been keeping an eye out for fresh sardines, so it was some coincidence that on the day that we decided that we were going to barbecue fish, we came across some Cornish sardines in Waitrose. We gutted them, then marinated them in olive oil, lemon juice, garlic, parsley, salt and pepper:
We also had some baby leeks that we coated in a little olive oil and seasoned with salt and pepper before putting onto the barbecue. The barbecue was a little too hot at this stage and the green, leafy ends of the leeks got singed, but the white ends were mostly okay.
Then we put the sardines on. The barbecue was still too hot at this stage (impatience…) and the oiliness of the fish and marinade caused some worrying flare-ups that endangered my eyebrows at times. We kept moving them around and turning them (which was the main cause of the flare-ups) and they were soon cooked, albeit a little darker than intended:
Although they were a little more “well done” than intended on the outside, they were perfectly cooked on the inside and very tasty. The leeks were really good too and are something we should try again with a little more patience when the fire is not as hot.
Aug 5th, 2009
Fresh sardines have been a revelation to me – so entirely different to the tinned version…
.-= gourmet chick´s last blog ..Le Comptoir du Relais (Gourmet Chick in France) =-.
I’ve developed a bit of a penchant for sardines over the last year or so. It’s up there with my pork belly addiction. I like all the crispy bits.
.-= Jonathan´s last blog ..Sketch Gallery – An Advertising Agency in Disguise? =-.
I love barbecued sardines! Do you have one of those fish holder type things for your BBQ, or did you put them straight on the grill bars? We’ve just got a brand new smart barbecue and are using it a great deal – I wondered whether it was worth investing in one of those? (I can’t think what they are called!)
.-= Antonia´s last blog ..Summer squash and sweetcorn salad =-.
I remember not liking fresh sardines at all the first time I had them, GC, as they were just so different to the tinned version. I still like the tinned ones but have learnt to love the fresh too.
The crispy skin is lovely, Jonathan, you’re right. We lost quite a lot this time which is a shame.
I know what you mean, Antonia, but I can’t remember what they’re called either! We don’t have one but I think it would have been really useful in this instance.