Prawn on the Lawn: Fish and seafood to share by Rick & Katie Toogood

Author:Rick & Katie Toogood [Toogood, Rick and Katie]
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2018-07-02T23:00:00+00:00

Pairs well with

Pinot Noir

Lager

Butterflied Sardines with Mango Salsa

Sardines are such an awesome species to cook – so quick, cheap, tasty and sustainable. Make sure they are as fresh as possible.

The mango salsa transports me straight back to sitting round the table with my parents and brothers. Mum used to make this when she served fajitas and, coupled with the oiliness of the sardines, it’s bang on!

Serves 4

12 sardines, butterflied (ask your fishmonger to do this)

olive oil, for drizzling

sea salt and freshly ground black pepper

½ mango, peeled, stoned and cubed

½ small red onion, finely diced

1 fresh red chilli, deseeded and finely sliced

a small bunch of coriander (cilantro), roughly chopped, with some leaves reserved for garnish

juice of 1 lime

Place the sardines on a baking tray (oven pan), skin-side up, drizzle with olive oil and season.

Mix the mango, red onion, chilli, coriander and lime juice together with a drizzle of olive oil. Set aside.

Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Place the butterflied sardines into the pan, skin-side down. The meat of the fish will gradually change colour from a pinkish red to an opaque white. When it gets halfway up the side of the fish, flip the sardines over and cook for a further 30 seconds.

You can also cook these on a barbecue. Once it is up to temperature, oil the rungs of the barbecue with olive oil, then oil and season the skin of the fish and follow the same method as for cooking in a pan.

Transfer to a serving plate, spoon on a pile of the mango salsa and garnish with the coriander leaves.

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