Sardines are pretty much the perfect fish. High in omega-3 fatty acids they are good for you. Small and tasty they also make the perfect barbecue fish.
Here, I'm infusing the sardines with Mediterranean flavours — oranges and flat-leaf parsley. Due to their oily nature sardines marry particularly well with citrus fruit. Of course, for an African dish you can't do away with the chilli flakes.
1 orange, sliced
a small bunch of flat-leaf parsley, leaves chopped
4 tbsp extra-virgin olive oil
sea salt and freshly-ground black pepper, to taste
chilli flakes, to taste
Cover with clingfilm (plastic wrap) and transfer to the refrigerator to marinate for 2 hours.
In the meantime heat the coals of your barbecue to medium high. Once the fish are marinated, remove the orange slices and set aside. Place the fish directly on the barbecue grill and cook for 7–8 minutes per side or until cooked through. For the last 1 minute of cooking add the orange slices and cook for 30 seconds per side.
Arrange the fish on a serving dish and sit the orange slices between the fish. Drizzle over any left-over marinade and serve immediately.
As well as cooking on the barbecue, the fish work just as well heated under a grill (broiler).
Here, I'm infusing the sardines with Mediterranean flavours — oranges and flat-leaf parsley. Due to their oily nature sardines marry particularly well with citrus fruit. Of course, for an African dish you can't do away with the chilli flakes.
Braiied (Barbecued) Sardines with Orange and Parsley
Ingredients:
12 whole sardines, gutted and scaled1 orange, sliced
a small bunch of flat-leaf parsley, leaves chopped
4 tbsp extra-virgin olive oil
sea salt and freshly-ground black pepper, to taste
chilli flakes, to taste
Method:
Arrange the fish in a single layer in a shallow non-reactive dish (glass, enamelled metal, plastic are all fine). Sit the orange slices between the fish then scatter over the parsley and chilli flakes (to taste). Drizzle the oil over the fish then stir to coat.Cover with clingfilm (plastic wrap) and transfer to the refrigerator to marinate for 2 hours.
In the meantime heat the coals of your barbecue to medium high. Once the fish are marinated, remove the orange slices and set aside. Place the fish directly on the barbecue grill and cook for 7–8 minutes per side or until cooked through. For the last 1 minute of cooking add the orange slices and cook for 30 seconds per side.
Arrange the fish on a serving dish and sit the orange slices between the fish. Drizzle over any left-over marinade and serve immediately.
As well as cooking on the barbecue, the fish work just as well heated under a grill (broiler).
south africa, fish, braai, barbecue, oranges, parsley
Fish
South Africa
Braiied (Barbecued) Sardines with Orange and Parsley
https://fabulousfusionfood.blogspot.com/2019/04/decorated-simnel-cake-recipe.html
Braiied (Barbecued) Sardines with Orange and Parsley. This is a modern South African recipe for a braii (barbecue) dish of sardines flavoured with oranges, chilli flakes and flat-leaf parsley.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkMJO2aRMR-wsPqtHepDt2dEwVt5PTuLyPdsF5GEp8F0RjQWAjnO5IgJeHO__kd4Q-P6nOreMTZpPSc27PvgZ6UHvzIfVQKTdDGVFEQKthDhoBNHODg01Uu2FRAE97xScu-oQjO5hXgQ/s1600/simnel-cake.png
2019-04-11
Yield: 6
Braiied (Barbecued) Sardines with Orange and Parsley
Braiied (Barbecued) Sardines with Orange and Parsley. This is a modern South African recipe for a braii (barbecue) dish of sardines flavoured with oranges, chilli flakes and flat-leaf parsley.
prep time: 130 mins
cook time: 15 mins
total time: 145 mins
Ingredients:
- 12 whole sardines, gutted and scaled
- 1 orange, sliced
- a small bunch of flat-leaf parsley, leaves chopped
- 4 tbsp extra-virgin olive oil
- sea salt and freshly-ground black pepper, to taste
- chilli flakes, to taste
Method:
- Arrange the fish in a single layer in a shallow non-reactive dish (glass, enamelled metal, plastic are all fine). Sit the orange slices between the fish then scatter over the parsley and chilli flakes (to taste). Drizzle the oil over the fish then stir to coat.
- Cover with clingfilm (plastic wrap) and transfer to the refrigerator to marinate for 2 hours.
- In the meantime heat the coals of your barbecue to medium high. Once the fish are marinated, remove the orange slices and set aside. Place the fish directly on the barbecue grill and cook for 7–8 minutes per side or until cooked through. For the last 1 minute of cooking add the orange slices and cook for 30 seconds per side.
- Arrange the fish on a serving dish and sit the orange slices between the fish. Drizzle over any left-over marinade and serve immediately.
- As well as cooking on the barbecue, the fish work just as well heated under a grill (broiler).
© Dyfed Lloyd Evans
Comments
Post a Comment