Grilled Sardines With Spring Onion Cucumber Salad Recipes

GRILLED SARDINES WITH SPRING ONION & CUCUMBER SALAD

Steps:

• Cut cucumber into cubes and place in bowl.
• Finely slice spring onion and red chilli and add to bowl.
• Add olive oil, white wine vinegar, dried mint (approx 1/4 cup finely cut if using fresh) and salt to taste.
• Mix ingredients well.
• Halve french stick lengthwise and cut to desired serving size widthwise.
• Place a sardine on top of each piece of bread.
• Top with mozzarella cheese and grill until melted and bread crispy.
• Plate bread and sardines and serve with fresh green salad (I used a mix or rocket, endive, chard and spinach but feel free to use whatever!) drizzled with cucumber and spring onion mix.
• Enjoy!

GRILLED SARDINES WITH POTATOES AND PEPPERS

Steps:

• With scissors, slit underside of each fish; pull out guts. Rinse out cavity and pat dry. Sprinkle inside and out with pinch of the salt and some of the pepper; let stand for 30 minutes.
• In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm.
• Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl.
• Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter.
• If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish.
• Garnish with lemon wedges.