Bbq Sardines With Chermoula Sauce Recipes
BBQ SARDINES WITH CHERMOULA SAUCE
Serve sardines with a delicious lemon, chilli and herb chermoula sauce for the ultimate taste of summer. Perfect for a lazy afternoon barbecue
Provided by Sophie Godwin - Cookery writer
Categories Fish Course, Lunch, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
- Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
- Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.
Nutrition Facts : Calories 661 calories, Fat 55 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
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- Lay a sardine skin side down. Spread generously with chermoula and top symmetrically with another sardine, skin side up. Set aside and repeat with the remaining sardines and chermoula. (Alternatively, you can use a single sardine; fill it with some chermoula and fold it over on itself.)
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- Combine the garlic, mint, parsley, red pepper flakes and salt in a mortar and pestle, and pound to a paste. Slowly add the olive oil, stirring constantly to make a creamy sauce. Stir in the red wine vinegar and adjust seasoning to taste. Alternatively, pulse the garlic, mint, parsley, pepper flakes, salt, olive oil and vinegar in a blender to make a chunky paste. This makes about one-third cup chermoula.
- Drain the sardines and stir them with a fork to break into pieces. Spread approximately 1 teaspoon of sardines on a small cracker and top with approximately one-half teaspoon chermoula. Repeat until all sardines have been used. If you have sauce left over, it will store tightly covered in the refrigerator for up to 3 days.
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