Grilled sardines with spring vegetables - English Cuisine



Chargrilled Sardines with Spicy Red Pepper Relish Recipe

Method

  • To make the red pepper relish, place all the ingredients in the food processor, and whizz to a chunky purée. It should be a thick, spoonable consistency – if it’s too runny, add a couple of extra tbsp 
of breadcrumbs. Taste and season. It 
will keep in the fridge for up to 3 days.

  • To cook the sardines, heat the barbecue. If you have a fish grill, season the sardines and place into the grill. Otherwise, season and put them directly on to the barbecue. Cook for 5 minutes, turning once, until the skin is blackened and charred, and the flesh is flaking. Serve with lemon wedges, crusty bread and the red pepper relish.






Video: BBQ PRAWNS & Pepper Sauce | Bart van Olphen

Chargrilled Sardines with Spicy Red Pepper Relish Recipe
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Date: 19.12.2018, 14:50 / Views: 41285