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Friday, 20 November 2015

Stuffed Sardines & Outdoors Living

I love outdoor living, always happiest outdoors and I just happen to love Dubai this time of year because I can spend every minute out in the open Wall-less. Be it the beach, the many cafes and restaurants at all the walks we have in this city, it is simply gorgeous. Most of us are having BBQs, entertaining in the garden and some even picnic at the park or the beach and so I thought to give you one of my absolute favourite go-to recipe for such occasions. It is the glorious stuffed sardines which are very fast to prepare, fast to grill and super delicious to share with your friends, casually with sprinklings of lemon, some toasted bread, a side salad and your favourite beverage with a whole lot of chatting and connecting!

Living by the sea and having access to so much fresh fish and seafood it is really a shame not to enjoy this amazing food. However do keep a lookout on endangered, coded red fish types and do choose the greener types. Please do by all means stay away from Hamour, as it is really endangered. As your fish monger or fisherman for greener types and don't encourage the overfishing by buying the red types.

With that said, sardines are not always available, they are my fish of choice for perfection where this dish is concerned. And where I come from (Falasteen) is known for Sardines in the areas by the Mediterranean, a best loved choice always. This is why I am posting my Sardine recipe, however, you can substitute with the local Lady fish that is available everywhere in the Gulf, which also works just as well. You can also go for fresh Anchovies if you live in an area where anchovies are native.

Here you go the delicious recipe for you to recreate at home...

allow 4-5 pieces per serving

20 large Sardines
2 cloves garlic
1 bunch fresh parsley, chopped
1 tbsp anchovy paste
1/4 cup bread crumbs
1 egg
Sea salt and black pepper to taste
Olive oil
lemon wedges

Start by shaving off the scales from all the pieces. Cut along the bottom side of the sardines to make an opening from the head to the tail. Cut off the back bone and discard along with the innards.
Rinse the sardines with cold water inside and out then rub everywhere with lemon wedges. Set aside.

Make the stuffing, In a bowl combine the chopped parsley, garlic, anchovy paste, egg, bread crumbs and season with sea salt and coarse black pepper. Mix well to combine all.

Fill the sardine openings with the stuffing.

In a small bowl, mix together the olive oil with sea salt and black pepper and brush the sardines with the seasoned oil.

Grill (works in the oven or on the BBQ) until the sardines are cooked through and the flesh flakes easily.

Serve with a side of salad, your favourite bread and lemon wedges.