Grilled Sardines With San Pedro Barbecue Sauce Recipes

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GRILLED SARDINES



Grilled Sardines image

Provided by Food Network

Categories     main-dish

Time 34m

Yield 2 appetizer portions

Number Of Ingredients 2

4 whole sardines (fresh, not canned)
1 lemon

Steps:

  • Preheat a barbecue or indoor grill to 350 degrees F (190 degrees C). Place sardines on grill. Grill 4 minutes on each side (use medium heat setting on your barbecue or grill). Remove from heat.
  • Place grilled sardines on serving plate, cut a fresh lemon in half. Squeeze half of the lemon over sardines. Slice the remaining half lemon and add lemon slices to the serving plate as garnish.

GRILLED VENISON HOAGIES WITH COFFEE BARBECUE SAUCE



Grilled Venison Hoagies with Coffee Barbecue Sauce image

Provided by Food Network

Number Of Ingredients 29

1/4 cup olive oil
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon ancho chili powder
1 tablespoon ground black pepper
1 tablespoon finely chopped garlic
1 teaspoon ground coriander
1 teaspoon ground toasted cumin seed
1/2 teaspoon cayenne pepper
2 pounds venison steaks, cut from the leg, 5 to 6-ounce portions
6 Italian or Portuguese sandwich rolls
2 tablespoons olive oil
2 cups shredded iceberg lettuce
1 cup spicy bread and butter zucchini pickles
2 to 3 fresh jalapeno peppers, seeded and thinly sliced
Coarse salt to taste
1 cup coffee barbecue sauce, recipe follows
1\2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/4 cup red wine vinegar
3/4 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoon dark molasses
3 fresh hot chili peppers, such as jalapeno, seeds removed
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
2 tablespoons ancho chili powder

Steps:

  • Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic, coriander, cumin and cayenne in a flat dish and mix well to form a paste. Coat the venison steaks uniformly with this seasoning mixture and allow to marinate overnight, refrigerated.
  • Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or until the coals have turned white.
  • Cut the rolls in half, brush some olive oil on the inside of the rolls and toast the rolls briefly over the grill.
  • Divide the lettuce evenly between the rolls, top with equal amounts of pickles and jalapeno peppers.
  • Season the venison steaks with coarse salt and lay them out on the grill, trying not to overcrowd the grilling surface. Depending on the size of your grill you may need to do this in two batches. Cooking quickly over a hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches. The venison will also cook very quickly because of its naturally lean texture. Be careful of flare ups from the oil in the marinade.
  • Finish the hoagie by placing a venison steak on each roll and top the venison off with some coffee barbecue sauce.
  • Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container. Yield: 1 1/2 cups

GRILLED SARDINES



Grilled Sardines image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 2 servings

Number Of Ingredients 9

6 medium sized fresh sardines
1/2 handful coarse sea salt
2 baking potatoes, like russets
2 red bell peppers
1/4 cup Portuguese olive oil, plus 1/4 cup
1/8 cup white wine vinegar
1/2 onion, thinly sliced
2 garlic cloves, thinly sliced
Salt and white pepper

Steps:

  • Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
  • Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
  • Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.
  • Preheat a grill.
  • Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
  • Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
  • The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.

GRILLED SARDINES



Grilled Sardines image

What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make for fine meals. If you've only had sardines from a can, you may turn up your nose at them. Fresh ones will change your mind. Brush them with olive oil, toss a few sprigs of rosemary onto a hot grill, and grill them. Sardines take two to three minutes to grill and about that long to eat. They're a rare treat and a great nutritional package, containing omega-3 fats, selenium, vitamin B12, calcium, niacin and phosphorus.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 15m

Yield Serves four

Number Of Ingredients 6

24 medium or large sardines, cleaned
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper
A handful of fresh rosemary sprigs
Lemon wedges

Steps:

  • Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper.
  • When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary. Grill for a minute or two on each side, depending on the size. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 197 milligrams, Sugar 0 grams

SARDINES WITH GRILLED BREAD AND TOMATO



Sardines with Grilled Bread and Tomato image

These grilled sardines make for a great summer appetizer.

Provided by Alison Roman

Categories     Tomato     Lunch     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Sardine     Bon Appétit     Sugar Conscious

Yield 4 Servings

Number Of Ingredients 7

2 tablespoons olive oil, plus more
4 (3/4"-thick) slices sourdough or country-style bread
12 whole fresh sardines (1-1 1/2 pounds total), scaled, gutted, large pin bones removed
Kosher salt, freshly ground pepper
freshly ground pepper
1 large tomato, preferably heirloom, sliced
Torn basil leaves (for serving)

Steps:

  • Prepare grill for medium-high heat; oil grate. Brush both sides of bread with 2 tablespoons oil total and grill, turning occasionally, until toasted and lightly charred, about 4 minutes. Transfer grilled bread to a plate.
  • Season sardines inside and out with salt and pepper (no need to oil them, as there is so much naturally in their skin). Grill, turning occasionally, until lightly charred and cooked through, 5-7 minutes.
  • Serve sardines with tomato and grilled bread drizzled with oil and topped with basil.

BBQ SARDINES WITH CHERMOULA SAUCE



BBQ sardines with chermoula sauce image

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

8 whole sardines , gutted
2 tbsp olive oil
1 large pack coriander
1 small pack parsley
2 garlic cloves
1 preserved lemon , skin only
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
75ml extra virgin olive oil
8 metal skewers undefined

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

SIMPLE GRILLED SARDINES



Simple Grilled Sardines image

Grilled fresh sardines are often offered on restaurant menus, but it's very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.

Provided by David Tanis

Categories     dinner, easy, quick, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

8 fresh sardines (about 1 1/2 pounds), cleaned and scaled
Salt and pepper
Extra-virgin olive oil
2 medium fennel bulbs, trimmed and very finely sliced
Lemon wedges
2 tablespoons chopped parsley, for garnish

Steps:

  • Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
  • Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
  • Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
  • Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 683 milligrams, Sugar 5 grams

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