LIME SARDINES - GRILLED OR BAKED!
Lime Sardines - Grilled Or Baked!
The sardines, derivative of Lorenza di Medici, were delicious yesterday, but what will I do with the rest of the sardines? Finally I decided that I would marinate the sardines this afternoon and then grill them this evening. I thought about various combinations but then decided to focus my marinade on the limes that I had on hand. Sardines are oily and strong flavoured and need something to balance that. Lime juice should do the trick and I really like lime juice. I finally settled on a combination of lime juice, olive oil, ginger, garlic, coriander and Sambal oelek (hot chilli paste). Of course, the first trick was to secure the kitchen from the cats who were going berserk about the sardines yesterday ;>) and still aware of something very interesting in the fridge. Stephanie Alexander suggests always cooking sardines outside because of next day's smell, but I don't have a barbecue so I shall have to bear the consequences, I thought as I prepared the marinade. Then as I was putting the bowl with the sardines and the marinade into the refrigerator, I had an idea. These would be delicious baked in this marinade with potatoes. So I'll offer two variants for this recipe. And to obviate the need for grill cleaning and a sardine-smelling kitchen, I'll make the baked variant tonight.