I Need to BBQ More Fish
I was wandering around Costco last weekend when I saw some Cornish Sardines, so I decided to pick them up to cook for lunch.
There were around 25 sardines in the pack, so I froze the majority of them. For those of you who read the recipes on this site, you will know that typically I like to keep things fairly simple. This cook was no exception.
The marinade took about 5 minutes to make and then I cooked the sardines for 5 minutes. Perfect for a quick midweek lunch!
The marinade got prepared first thing in the morning. Placing the sardines into the bowl, I made sure they were liberally covered until I was ready to make lunch.
I only had Australian Heat Beads, so I used about half a chimney full. The sardines were cooked directly for 2 minutes on each side. I decided to also do a slice of garlic sourdough, so I placed the sardines in the indirect zone as I cooked the sourdough.
I really enjoyed these sardines. They were incredibly easy to prepare and cook and tasted absolutely fantastic. One tweak I would make is to add more paprika next time as it wasn’t as strong as I would have liked.
- 8 Sardines (Cornish)
- 1 tbsp Olive Oil (extra virgin)
- 1 tbsp Paprika
- 2 tbsp Salt
- 2 Garlic Cloves (crushed)
- 1 Zest of a Lemon
- ½ Juice of a Lemon
- Mix all the ingredients together with the exception of the salt. Add the sardines and ensure they are covered well with the marinade. Place back into the fridge until ready to cook. For this cook, they were marinating for 4 hours.
- Light the BBQ and set up a direct and indirect zone. Remove the sardines from the fridge and place them on a baking tray. Sprinkle the sardines with salt.
- When the BBQ is ready, cook the sardines for 2 minutes on each side. I also did some garlic sourdough so I moved the sardines to the indirect area whilst I cooked the sourdough. This took around 1 minute. remove and serve immediately.