Grilled Sardines

  • Servings: 3-4
  • Difficulty: easy
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A classic summer dish of nutritious Sardines, marinated in garlic, lemon and herbs and grilled.

042½ kg fresh sardines, cleaned, scaled and gutted
2-3 tbsp fresh lemon juice
1 tsp paprika
½ black pepper powder
2 garlic cloves, finely minced
2 stems of spring onions, finely chopped
half cup fresh flat leaf parsley, finely chopped
2 tbsp coriander leaves, finely chopped
lemon wedges
sea salt to taste
1 cup extra virgin olive oil


Clean the sardines thoroughly, pat dry inside and out.

In a bowl, mix lemon juice, paprika, black pepper powder, minced garlic, sea salt, parsley, coriander, spring onions and extra virgin olive oil. Whisk everything together and add sardines. Toss all ingredients together and keep aside.

Heat grill or lit barbecue and arrange marinated sardines on grill. Pour remaining marinade over the sardines and grill until fish are cooked and nicely charred. Grill for 2-3 minutes on each side.

Remove from grill and serve warm with lemon wedges.

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Garlic Mushrooms on Skewers

  • Servings: 3-4
  • Difficulty: easy
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Mushrooms marinated with garlic and herbs, skewered and barbecued.

03915-20 baby mushrooms
2 tbsp extra virgin olive oil/ vegetable oil
2 garlic cloves, crushed
½ tsp black pepper powder
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp balsamic vinegar
Salt to taste.
Bamboo skewers, soaked in water


Mix crushed garlic, olive oil, black pepper powder, thyme, parsley and balsamic vinegar in a large non-metallic bowl. Add salt, if necessary.

Add mushrooms to the mix and marinate for 10 minutes. Later thread onto skewers.

Brush the grill with little oil. Arrange skewers on the grid of the grill and brush with remaining marinade in between. 

Grill them for 8-10 minutes until mushrooms are tender and charred on all sides.

Sprinkle some parsley on top and serve hot.

Prawn Skewers with Asparagus and Rocket Salad

  • Servings: 4-5
  • Difficulty: easy
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Prawns barbecued with asparagus marinated in Italian herbs and lemon juice.

03315-20 king prawns, only tail on
3 tbsp extra virgin olive oil/ vegetable oil
2 tsp Italian herbs
1 tbsp parsley, finely chopped
½  tsp black pepper powder
2 tbsp lemon juice/ juice of 1 lemon
8-10 asparagus spears, ends trimmed, cut into 2inch pieces
Salt to taste
2 handfuls rocket leaves
1/2 red onion, sliced
Parmesan cheese shavings, to garnish
Balsamic vinegar
Bamboo/metal skewers


In a large bowl, mix 2 tbsp olive oil, Italian herbs, black pepper powder, chopped parsley and lemon juice along with prawns and asparagus. Mix well using hands. Add salt to taste. Leave to marinate for 10-15 minutes.

After marination, thread the prawns onto skewers with asparagus in between.

Arrange skewers on barbecue, grill prawns until pink in colour and thoroughly cooked.  Keep turning while cooking.

In the meanwhile, mix rocket leaves, onion, parmesan cheese, remaining olive oil and balsamic vinegar in a salad bowl. Season salad with salt and pepper, to taste, and toss to combine.

Serve barbecued prawns and asparagus with rocket salad and aioli.