Grilled Sardines with Potatoes and Peppers
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 428 |
| pro | 21 g |
| total fat | 24 g |
| sat. fat | 5 g |
| carb | 35 g |
| fibre | 4 g |
| chol | 103 mg |
| sodium | 1,058 mg |
| potassium | 923 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 17 |
| vit A | 4 |
| vit C | 93 |
| folate | 16 |
Grilled sardines is perhaps the most iconic dish of Portuguese cuisine. Here it is served in a simple yet elegant way.
Ingredients
Preparation
With scissors, slit underside of each fish; pull out guts. Rinse out cavity and pat dry. Sprinkle inside and out with pinch of the salt and some of the pepper; let stand for 30 minutes.
In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm.
Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl.
Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter.
If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish. Garnish with lemon wedges.
In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm.
Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl.
Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter.
If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish. Garnish with lemon wedges.
Source : Canadian Living Magazine: March 2010
- Keywords : Portuguese; Dinner; Fish; Potatoes; Green pepper; Boil; Grill/Barbecue;
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