It is undeniable, it is barbecue season! One of my favourite ways to cook fish is on the grill. Come to think of it, I can’t remember the last time I have had fish prepared another way recently, aside from smoked fish. My culinary friend, Mark,  recommends every barbecue season, that I try sardines on the grill. Apparently, this is a foodie’s delight, not to mention something a little different to satiate the  palate. Here is a recipe from Darlene Schmidt with a Thai twist.

Sardines can be purchased on the Sales Float at Fisherman’s Wharf in Steveston on the weekends. Pacific sardines are a sustainable seafood option.

Sardines on the BBQ:

• 8-10 whole sardines, fresh or frozen (see preparation instructions on how to clean sardines below)

Dry Rub:  (double this recipe for more than 10 sardines)

• 1 tsp. garlic powder
• 3/4 tsp. turmeric
• 1 tsp. salt
• 2 tsp. cornstarch
• 1/2 tsp. dry crushed chili or 3/4 tsp. cayenne pepper
• 1/2 tsp. white pepper
• 1/8 tsp. black pepper

Side Sauce:

• 3 Tbsp. good-tasting oil, such as coconut, canola, or olive
• 1 Tbsp. coconut milk or 2 tsp. butter
• 1 fresh red chili, de-seeded & minced, or 1/2 tsp. dried crushed chili or cayenne pepper
• 1/4 cup fresh coriander, chopped
• 2 Tbsp. fish sauce
• 3-4 Tbsp. lime juice
• 2 cloves garlic minced
• 1 tsp. brown sugar

Preparation:

Serves 2