29 June 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
BBQ Sardines with Chermoula Sauce
Our new release 2021 whites are out.
And it’s time to cook some delicious eats to wash them down with. This BBQ Sardine recipe pairs perfectly with our The Kelpie Sauvignon Blanc.
The citrus in the savvy B is offset Oh so well by the oiliness of the Sardines.
What you’ll need:
8 whole sardines, gutted
2 tbsp of olive oil
For the chermoula sauce
1 large pack of coriander
1 small bunch of parsley
2 garlic cloves
1 preserved lemon, skin only
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
75ml extra virgin olive oil
You will need
8 metal skewers
Blitz, all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
Cook the sardines over the glowing coals for 2-3 mins on each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.