Although the fact is controversial, the high longevity rate of the coastal inhabitants is explained by the large consumption of fish and seafood. they are common, cancer is rare, cardiovascular disease does not exist, depression is unknown. It is not just about eating fish, but about preparing it in a healthy way. When it comes to healthy cooking, we prefer grilled meats. So, this time around, we chose to feature grilled sardines and 2 clever ways to keep their flavor moist.
Cooking whole fish well requires careful preparation before lighting the fire. To enhance the flavor and texture of grilled sardines, seasoning with aromatic herbs is essential. It is a real skill to use it when making quick and easy fish recipes.
Do you want and can’t wait to prepare your fish on the grill? Before feasting, do not put the cart before the horse and keep the good grill. What do we have in sight?
First, if you take out the barbecue for the first time this season, you need to clean the rust from the grill.
Then try brushing it with cooking oil so the fish doesn’t stick. Heat over high heat. Fillets are better for a barbecue because their flesh is robust. And now, zoom in on the sardines grilled on the barbecue!
What tips for preparing grilled sardines on the barbecue?
Despite their small size, fresh sardines can blow over the fire. They’re high in incredibly cheap omega-3 fatty acids, while their meaty flavor is good for everyone. It is also very exciting to eat them with your hands without using cutlery.
When grilled, sardines usually only need a little lemon juice and a pinch of sea salt, olive, lemon juice and garlic before they reach the flame. A little smoked Spanish paprika in the marinade helps to echo and prolong the smoke and charring of the hot grill.
Also for their small size, sardines are a quick and easy Jamie Oliver-style appetizer, and crispy over high heat, they are excellent served with a glass of white wine or a cold beer.
This combination of garlic, olive oil and lemon juice reminds us of Mediterranean cuisine. You need 3 medium garlic cloves, finely chopped (about 1 tablespoon), 1/4 cup extra virgin olive oil, 1/4 cup fresh juice from about 2 lemons, 1 tablespoon smoked Spanish paprika coffee, 1/2 teaspoon freshly ground black pepper, 0.5 kg fresh sardines, peeled, scaled and gutted, fine sea salt or kosher salt, 2 tablespoons chopped fresh parsley, lemon wedges, for serving. Your mouth is watering already, right?
In three simple steps
1. Combine the garlic, olive oil, lemon juice, paprika and black pepper in a small bowl and beat well to combine. Arrange the sardines in a single layer on the bottom of a deep plate and pour some of the marinade over them. Turn the fish over to make sure it is well coated and pour the rest into the cavity of each sardine. Leave to marinate for 30 minutes.
2. Light the barbecue with charcoal. When all the charcoal is lit and covered with gray ash, pour and arrange the embers in an even layer on the charcoal grill. Place the cooking grate, cover the grate and allow to preheat for 5 minutes. You can also set all burners on a gas grill at maximum temperature, cover and preheat for 10 minutes. Clean and grease the cooking grate.
3. Remove the sardines from the marinade and grill over direct heat until charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines and grill until charred on the second side and cooked through, about 2 minutes longer. Transfer the sardines to a large plate and season with salt. Garnish with chopped parsley and serve with lemon wedges.
Barbecue grilled sardines with chermoula sauce and aromatic herbs
Get the most of the taste of summer by animating yourself around a barbecue where aromatic herbs are your allies. Learn how to!
- 8 whole sardines, gutted
- 2 tablespoons of olive oil
For the chemoula sauce
- 1 large bunch of cilantro
- 1 bunch of parsley
- 2 cloves of garlic
- 1 candied lemon, peel only
- 1 tsp ground cumin
- ½ teaspoon of smoked paprika
- ¼ teaspoon of red pepper flakes
- 75 ml of extra virgin olive oil
You will need 8 metal skewers.
1. Blend all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. It can be stored in the refrigerator in an airtight container for up to three days.
2.Heat up the barbecue for direct cooking. Rub the sardines with the oil and season well. Thread each fish from head to tail onto a skewer, making a few cuts with a knife if desired.
3. Fry the sardines over hot coals for 2-3 minutes on each side until well cooked and charred. Drizzle with chermoula sauce to serve.
Discover a Portuguese recipe with crispy sardines
Sweet and peppery, ready in 20 minutes, they look great on a griddle, but will also work on the barbecue when the season heats up. It can be served with a large green salad and lots of crusty bread. The ingredients are half known:
- 2 tablespoons of extra virgin olive oil, plus extra for serving
- 3 cloves of garlic, sliced
- 1 tablespoon smoked sweet paprika, plus extra for serving
- ½ lemon, peeled and quartered for serving
- 4 sprigs of rosemary, peeled and bruised leaves
- 1 red pepper, seeded and finely chopped
- 8 gutted sardines
Put all the ingredients, except the sardines, in a bowl and mix with a little seasoning. Pour into a pan, add the sardines and mix well. Cover and refrigerate for a few hours.
Heat a barbecue or skillet until hot. Sardines should be cooked for 4-5 minutes per side or until really caramelized and charred. Arrange on a serving dish, drizzle with oil, sprinkle with a little paprika and squeeze over the lemon wedges.