Cooking Barbecue Fish TapasI love cooking barbecue fish because it reminds me of holidays in Spain by the coast, picturesque fishing ports and fresh fish markets and tapas – fantastic! This sardine tapas recipe will make for a delightful appetizer or indeed a light snack with some salad leaves.
You’ll need a barbecue rack to put the fish in so when you're ready remember to give it a light coating with olive oil to stop the fish sticking. You’re also going to need some sherry and this is the most important thing to remember about sherry – particularly dry Fino sherry – once the bottle is opened, drink it within two weeks. What a marvelous thought! As always, make sure your fish is fresh! Your sardines need to be gutted and the cavity washed out, if you’re not comfortable doing this, ask your fishmonger. The key to good Mediterranean style food is fresh ingredients and simple sauces and this is such an easy recipe with a very simple glaze, it’s just the ticket. Ingredients:-
Method:- Place the sardines in a rack and place on medium coals, season with salt and pepper and brush on the glaze. When cooked (which should take about 10 minutes each side) transfer to a hot plate and serve with wedges of lemon.
It’s traditional with food in Spain to serve it all on one plate and then just let every guest stab a fish with their fork – so go with the flow and make life easy. Que aproveche! See Also:-
Barbecue Fish Rack Information
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