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Sardines with Redcurrants Serves 4

  • Ingredients:

  • 455g (1lb) sardine fillets, defrosted and cleaned
  • 2 15ml spoon (2 tbs) redcurrant jelly
  • grated rind of 1 lemon
  • 2 15ml spoon (2 tbsp) medium dry sherry
  • salt and freshly milled black pepper
  • fresh chopped parsley, to garnish
  • lemon wedges, to garnish

Method

  1. Preheat the BBQ
  2. In a small bowl mix the redcurrant jelly, lemon rind and sherry together.
  3. Make several diagonal cuts across the flesh of each fish and season with salt and pepper.
  4. Brush the redcurrant mixture over the skin of the fish and inside the cavity.
  5. Cook on a prepared barbecue for 8-10 minutes, turning once and basting occasionally with any remaining mixture.
  6. Garnish with parsley and lemon wedges.
  7. Serve with crisp salad and fresh, crusty bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 188 Kilocalories;
21g Protein; 6g Carbohydrate; 8g Fat; 0g Fibre.

Recipe kindly donated by The Seafish Industry

 

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