Grilled Moroccan Sardines

Page 424

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)

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Recipe Review

There were fresh sardines, gutted, at the shop today and I bought some on impulse, since it's something I've never had (that I know of), let alone cooked. I had only four sardines and served this as a sort of starter for the two of us. The sardines are full of very fine bones (however could you fillet such small things), but the cooked bones were not a problem in the eating.

This was quite a good way to do sardines. Fresh ones are much better than canned, less salty and not so overwhelmingly fishy. The marinade is quite good. They only took two minutes under the broiler, not two minutes on each side.

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