The thing about El Jadida is that there is an abundance of
mints (many types), vegetables and sardines. So it will be rude not to enjoy
all these things while I’m here!
People over here do not like the big sardines, they’ll tell
you that medium size and slightly curled is a sign of a good sardine which is
good for grilling, straight from the sea…
Last weekend, my mother went to the port and went crazy, she
bought squids, whiting, anchovies, a big fish for stuffing and of course
sardines..
I was trying to convince my mother that the best grilled
sardines should be as fishermen do: as a whole with intestines and everything,
literally straight from the sea to the grill, no fuss. She said that it needs
inner cleaning..So I made 2 rows in my grill, one with cleaned sardines from
the inside, one without.
Guess what? Keeping the sardine intact gives you tasty and juicy sardines, there should be no argument about it. When you have it in front of you in your plate, clean it up (inside and skin off)! Ask the fishermen! They know their stuff..
Ingredients
Serves 2 to 6 (entrée or main dish)
Prep: 15 min - Cooking: 8 to 10 min
- 1 kg of fresh sardines, medium-size, no cleaning required
- Sea salt
Preparation
Line up the sardines on a grill, sprinkle sea salt and
char-grill them (low flame) about 3 minutes from each side or until there is no
red colour close to the bone.
Serve with squeezed lemon or harissa sauce (paste with lemon
and olive oil).
Note: if you can’t grill this BBQ style, heat the oven at
maximum temperature, grill position. Place them on a grill, covered with
aluminium foil.
Post a Comment
I'd love to hear from you!