Grilled Sardines With Potatoes and Peppers

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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