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Grilled Peri-Peri Sardines

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.  


  • 1 lb large fresh or thawed sardines
  • 6 garlic cloves, chopped
  • 2 Tbsp Peri-Peri spice blend, 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 


  1. 1

    To prepare the green sauce, grind the spices in a mortar. Crush the garlic and salt to make a fine purée.

  2. 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.

  3. 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.

  4. 4

    Put all remaining ingredients in a large bowl and mix. Roll sardines in the marinade, making sure that the insides are also seasoned. 

  5. 5

    Heat a grill plate or an oven grill while the sardines marinate.

  6. 6

    When the grill becomes hot, grill the sardines for 3 to 4 minutes on each side. Serve with the green sauce.