Sardines Grill A Vail Recipe

Sardines Grill A Vail picture

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh sardines2 Pound (1 Kilogram Or About 30 In Number)
 Olive oil6 Tablespoon
 Lemon juice2 Tablespoon (Of 1 Lemon)
 Garlic4 Clove (20 gm), peeled and crushed with 1 teaspoon salt
 Salt1 Teaspoon
 Finely chopped parsley2 Tablespoon
 Freshly ground black pepper1
 Lemon wedges4 (For Serving)

Nutrition Facts

Serving size

Calories 511 Calories from Fat 349

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 213.3 mg

Sodium 916.9 mg38.2%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.71 g2.8%

Sugars 0.3 g

Protein 41 g82.4%

Vitamin A 17% Vitamin C 33.8%

Calcium 45.1% Iron 15.9%

*Based on a 2000 Calorie diet

Directions

1. To gut and clean the sardines: insert the point of a small, sharp knife in the centre of the belly and cut along the belly to the gills. Cut off the head behind the gills, gently pulling the entrails of the fish away with it. Cut along the belly towards the tail, then gently open out the fish. Locate the backbone at the head end with the point of the knife, and gently ease it away from the flesh. With thumb and forefinger, pull the backbone away towards the tail. Cut off the backbone with the tail.
2. Rinse the sardines inside and out under gently running water, then pat dry with paper towels. Place in a single layer in a shallow dish. Mix together the remaining ingredients with plenty of pepper, then pour over the fish. Leave to marinate for at least 1 hour, turning the fish over frequently.
3. Place the sardines in a single layer on a grill rack covered with foil. Reserve the marinade. Cook under a preheated hot grill for about 4 minutes on each side or until the skin is charred and the flesh cooked through each side, basting frequently with the reserved marinade.
4. Transfer to warmed individual serving plates and pour over the pan juices and any remaining marinade. Serve immediately, with lemon wedges.
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