Orange and Chili Marinated Sardines
Sardines cooked this way are simply delicious. Use lime juice instead of orange, if you prefer.
8 to 12 fresh sardines, cleaned
150 ml// pint orange juice
4 tbsp olive oil
4 green jalapeno chilies, seeded and finely sliced
1 tbsp soft light brown sugar
Few sprigs of fresh rosemary
Orange wedges and sprigs of fresh rosemary, for the garnish
Wipe or lightly rinse the sardines and pat dry with absorbent kitchen paper Place in a shallow dish. Mix the orange juice, oil, chilies, and sugar and pour over the sardines.
Tear the sprigs of rosemary into small pieces and scatter over the top. Cover and chill for at least 2 hours, turning the sardines occasionally, Preheat the grill to medium and line the grill rack with foil, Drain the sardines and place on the foil-lined rack. Grill for 3 to 4 minutes, or until cooked through, basting with the marinade at least once during grilling.
Garnish with orange wedges and sprigs of rosemary.
The sardines can be cooked on a barbecue for 3 to 4 minutes once the coals are ready. It is best to place them in a hinged fish grill.