Showstopping BBQ with Your Traeger Grill by Ed Randolph

Author:Ed Randolph [Randolph, Ed]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-02-28T00:00:00+00:00

SPANISH GRILLED FISH

on Ciabatta

COOK TIME: 5 MINUTES • YIELD: 6 SERVINGS

This dish is … simply amazing. I was first introduced to this plate at a dear friend’s house. She had friends visiting from the Galicia region of Spain who offered to cook a traditional Galician dinner for us. What I didn’t know was that I was about to embark on one of the most flavorful home-cooked meals I’ve ever had. This recipe calls for sardines. No, not the ones in a can, but the larger (about 6 inches [15 cm] in length), fresh kind. They usually come cleaned and gutted, or you can ask the fish mongers to prep them for you. If you cannot find these at your local fish market, ask the fish monger to suggest a substitute.

4 cloves garlic, chopped

½ cup (120 ml) extra virgin olive oil, divided

Juice from 2 lemons (about ¼ cup [60 ml])

1 tsp smoked paprika

6 fresh whole sardines (about 1 lb [454 g]), scaled and gutted

1 large ciabatta bread

2 tbsp (1 g) chopped fresh parsley

Coarse sea salt and fresh black pepper to taste

Combine the garlic, ¼ cup (60 ml) of the olive oil, the lemon juice and paprika in a shallow baking dish. Add the sardines and flip to coat all sides with the marinade. Spoon some marinade into the cavity of the fish. Set the fish aside to marinate for 30 minutes.

Prepare your Traeger to run on HIGH.

Slice the ciabatta bread into 1-inch (3-cm) slices and grill until just crispy and grill marks appear.

Remove the fish from the marinade and grill the fish on the Traeger for 2 to 3 minutes per side, until charred.

Place each fish on a slice of the grilled bread. Drizzle generously with the remaining olive oil, sprinkle with the fresh parsley and season with salt and pepper to taste.

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