Chargrilled sardines on toasted sourdough

Chargrilled sardines on toasted sourdough

By
From
A la Grecque
Serves
1
Photographer
Mark Roper

Chargrilling over coals, wood or gas on a barbecue is a particularly good method for oily fish such as salmon, mackerel, sardines or tuna. As with other cooking methods, the time will vary, depending on the thickness of the fish. Sardines and small mackerel will take about 5 minutes on each side. Larger fish, such as tuna or salmon, will take 5–6 minutes for medium-rare. You should aim for a well-coloured crisp outer crust.

Make sure your grill is very clean, to prevent the fish from sticking. Before you start cooking, clean the grill bars thoroughly, then rub them lightly with kitchen paper and olive oil to leave a fine film that won’t catch alight on the flames.

Light your barbecue, and if you’re using solid fuel, let the fire burn until the flames have died down and you are left with glowing embers. I find fish is easy to cook if you use a fold-over metal fish basket (called a skara). Make sure it sits about 15 cm above the coals.

Ingredients

Quantity Ingredient
6-8 small fresh sardines, cleaned
extra virgin olive oil
sea salt flakes
freshly ground black pepper
few slices sourdough bread
2 garlic cloves

Method

  1. Brush the fish lightly with oil and sprinkle with salt. Arrange them in the fish basket and cook over glowing embers for 4–5 minutes. Turn over and cook for another 4–5 minutes.
  2. While the fish are cooking, place the slices of bread on the barbecue and cook on both sides until golden brown. Rub generously with garlic then drizzle liberally with oil and season with salt flakes and pepper. Top with the chargrilled sardines and eat while hot with latholemono.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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