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Sardines with Redcurrants |
| 450g (1lb) | Sardines, cleaned, heads removed | |
| 30ml (2 tablespoons) | Redcurrant jelly | |
| 30ml (2 tablespoons) | Dry sherry | |
| Salt & pepper | ||
| Grated rind of 1 lemon | ||
| To garnish: fresh chopped parsley, lemon wedges |
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Preheat grill |
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1 |
In a small bowl mix the redcurrant jelly, lemon rind and sherry together. |
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2 |
Make several diagonal cuts across the flesh of each sardine and season with salt & pepper. |
| 3 | Brush the redcurrant mixture over the skin of the sardines and inside the cavity. |
| 4 | Grill or barbecue for 8-10 minutes, turning once and basting occasionally with any remaining mixture. |
| 5 | Garnish with parsley and lemon wedges. |
| 6 | Serve with baked potatoes and a crisp salad. |
| Serves 4 | |
| Nutritional Values per portion (approx) | |
| 188 Kilocalories | 21g Protein | 8g Fat | 6g Carbohydrate | 0g Fibre |