Grilled Peri-Peri Sardines
A sublimely affordable recipe. Cleaning sardines might be a deterrent to some, yet it’s a relatively simple task; sardine scales are easily removed using just your fingertips. After a few minutes on the grill, the skin separates easily from the bones.
Ingredients
- 1 lb large fresh or thawed sardines
- 6 garlic cloves, chopped
- 2 Tbsp peri-peri spices, ground
- 1 tsp salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
Green Peri-peri Sauce
- 2 tsp peri-peri spices
- 3 garlic cloves
- 1 tsp salt
- 1 cup parsley, chopped
- ¼ cup red wine vinegar
- ½ cup fruity olive oil
Method
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1
To prepare the green sauce, grind the spices in a mortar. Crush the garlic and salt to make a fine purée.
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2
Roughly pound the chopped parsely and incorporate the vinegar and olive oil. Alternatively, place the ground spices and the remaining ingredients in a blender to achieve a creamy sauce. Set aside.
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3
Place a colander in the sink then rub the sardines under running water to remove the scales and the innards. Drain on a paper towel.
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4
Put all remaining ingredients in a large bowl and mix. Roll sardines in the marinade, making sure that the insides are also seasoned.
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5
Heat a grill plate or an oven grill while the sardines marinate.
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6
When the grill becomes hot, grill the sardines for 3 to 4 minutes on each side. Serve with the green sauce.
