Smoked paprika sardines, marinated pepper salad

Smoked paprika sardines, marinated pepper salad

By
From
Everyday Seafood
Serves
4

If it’s warm enough for a barbecue I always look out for fresh sardines, as they are amazing cooked over coals. The pepper salad goes perfectly and I love the fact that you can use the barbecue for that too. If you fancy it, you can add a few other veggies to the peppers as well, such as courgettes or mushrooms – I usually grab whatever is to hand. If you can’t get sardines, mackerel is a great alternative. And if the weather’s iffy, use the grill instead.

Ingredients

Quantity Ingredient
12 fresh sardines, scaled and gutted
4 teaspoons sweet smoked paprika
2 teaspoons salt
100ml olive oil

For the marinated pepper salad

Quantity Ingredient
2 red peppers
1 yellow pepper
1 green pepper
2 red onions, peeled and each cut into 6 wedges
3 garlic cloves, peeled and finely chopped
2 thyme sprigs, leaves picked and chopped
20 basil leaves, finely sliced
100ml red wine vinegar
100ml extra virgin olive oil
a couple of handfuls rocket leaves
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
2 lemons, halved

Method

  1. For the pepper salad, peel the skin from the peppers, using a vegetable peeler (don’t worry if you don’t get all the skin off). Halve, core and deseed the peppers, then cut into bite-sized pieces. Place in a bowl with the onion wedges, garlic, thyme, basil, wine vinegar and olive oil. Season with salt and pepper and leave to marinate for 15–20 minutes.
  2. Light your barbecue about 30 minutes before you want to begin cooking (or preheat the grill). When it is almost ready, thread the peppers and onions onto skewers. Reserve the oil and vinegar remaining in the bowl for the dressing.
  3. When the barbecue coals are white hot (or the grill is ready), lay the vegetable skewers on the grid (or grill tray) and cook for 6–8 minutes, turning occasionally, until the peppers are charred and soft. Slide the vegetables off the skewers into a bowl and set aside to cool.
  4. Meanwhile, season the sardines with the smoked paprika and salt and drizzle all over with olive oil. Lay them on the barbecue grid or grill tray and cook for 3 minutes on each side, turning carefully.
  5. To serve, dress the peppers and onions with the reserved oil and vinegar mixture. Add the rocket leaves and toss to combine. Serve the sardines with the pepper salad, lemon halves and a sprinkling of salt.
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