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Sardines with Coriander and Lime

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes, as well as a first class barbecue section for the summer. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


8 small Sardines, cleaned and gutted
The grated Zest and Juice of 1 Lime
1 Lime, thinly sliced
1 Green Chilli, thinly sliced
100g / 4oz Freshly chopped Coriander
Olive oil for brushing

  • Season the insides of the fish with salt then make 2 to 3 shallow diagonal cuts on both sides of each fish.
  • In a small bowl, mix together the lime juice, zest and sliced chilli then rub this mixture into the fish, both inside and out.
  • Place the fish in a shallow dish then scatter the coriander over the top and cover with the slices of lime. Refrigerate for one hour.
  • Remove the fish from the dish and brush liberally with olive oil. Place oiled side down on an oiled hinged wire fish grill and cook over medium coals for 3 - 4 minutes.
  • Brush the other side of the fish with olive oil, turn and continue to cook for a further 3 - 4 minutes. Serve immediately.

If you don't have a wire fish grill, use two long skewers to impale all the fish together, one skewer going through the fish just below the heads, the other going through the fish just above the tails.

Serves 4