Barbecued Sardines with Summer Herb Sauce

"Sardines have a very evocative flavour and aroma that perfectly suit eating out of doors. This is a recipe that can easily be prepared well ahead of time and, if the coals on the barbecue are good and hot, the fish are cooked in moments. If sorrel is unavailable, use young spinach leaves mixed with some grated zest of lemon – about 1 tablespoon – for the stuffing. If it rains, the sardines will cook perfectly well under a domestic grill or on a ridged grill pan."
Servings:
4 people

Health Score

High
Medium
Low
8.5 / 10
High score

Glycemic Index

Index
25
Low
Load
2
Low

Nutrition per serving:

Calories416.31 kcal21%
Fat18.18 g26%
Carbs6.06 g2%
Sugars2.14 g2%
Protein54.83 g110%
Sodium350.38 mg18%
Fiber2.09 g7%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
25
Low
Glycemic Load
2
Low

Ingredients

2 lb (900 g) fresh sardines (about 12)
6 oz (175 g) fresh sorrel leaves (stalks removed), washed and dried
about 2 tablespoons olive oil
salt and freshly milled black pepper
1 rounded tablespoon snipped fresh chives
1 level tablespoon chopped fresh tarragon
1 rounded tablespoon chopped fresh basil
1 rounded tablespoon chopped fresh flat-leaf parsley or chervil
3 shallots, finely chopped
1 large clove garlic, finely chopped
3 tablespoons cider vinegar
2 teaspoons balsamic vinegar
salt and freshly milled black pepper

Directions

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