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Neil Perry's barbecued sardines with spicy mint and cucumber salsa

Neil Perry
Neil Perry

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Grilled sardines with a fresh salsa.
Grilled sardines with a fresh salsa.William Meppem

I love fresh sardines for their deep, delicious flavour – and this light, fresh salsa is a perfect foil to them. I like to cook the fish medium-rare to preserve a little pickiness near the bone; the flesh will be beautifully moist as a result. Consider serving with a dollop of seasoned yoghurt.

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Ingredients

  • 12 fresh, whole sardines

  • extra virgin olive oil, plus some for drizzling

  • sea salt

  • freshly ground pepper

  • 1 lemon, quartered

For the mint and cucumber salsa

  • 2 large handfuls mint, finely shredded

  • 1 Lebanese cucumber, cut in half, deseeded and cut into thin slices

  • 1 red onion, finely sliced

  • 2 garlic cloves, finely chopped

  • 1 vine-ripened tomato, peeled, deseeded and diced

  • 4 small red chillies, finely sliced into thin rings

  • juice of 1 lemon

  • ¼ cup extra virgin olive oil

  • sea salt and freshly ground pepper

Method

  1. Step 1

    For the salsa, combine all the ingredients in a bowl. Mix well and season with sea salt and freshly ground pepper.

  2. Step 2

    Heat the barbecue to hot, clean the grill bars, place the sardines on a tray and brush with olive oil and sprinkle with sea salt.

  3. Step 3

    Place the sardines on the grill and cook for about 2 minutes each side and remove.

  4. Step 4

    Position a big spoonful of salsa in the middle of each of your four plates. Lie 3 sardines, all facing the same way, on the salsa bed. Sprinkle with sea salt and a good grind of pepper, add a lemon wedge, drizzle with olive oil and serve.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/neil-perrys-barbecued-sardines-with-spicy-mint-and-cucumber-salsa-20211210-h20jle.html