Summer in Vancouver is fleeting so there is no excuse not to whip out the barbecue and head down to the park after work. We bought our barbie for $26. A Steal considering the number of times it has been used it so far.
On the BBQ menu was fresh Sardines and other seafood from the Granville Island Public Market. I have long had a love for sardines, especially when they are grilled. The little silver fish are not only tasty but high calcium, protein, iron, potassium, phosphorus and omega-3 fatty acids.
Sardines are a shallow swimming fish caught in the summer months and are believed to have been named after the Island of Sardinia, where they were caught as young fish to be salted or packed in oil in the fifteenth and sixteenth centuries.
Sardines, also known as pilchards in some countries, are oily fish and can be eaten in a variety of ways such as grilled, crumbed, baked or pickled. I think they are best grilled and drizzled with chilied olive oil and lemon juice.
ok, back to last night's seafood feast...It consisted of grilled sardines stuffed with garlic and rosemary, oysters kilpatrick, prawns with a garlic butter dipping sauce and a potato salad with a balsamic wholegrain mustard creme dressing. Salivating yet? I am.
Grilled Sardine Recipe
4 fresh Sardines
3 cloves of Garlic
4 Fresh Rosemary Sprigs
Sea Salt
Freshly Ground Pepper
Half a Lemon
50 mls of Extra Virgin Olive Oil
1/4 tsp Chili Powder
4 Bamboo Skewers (soaked for an hour in water)
*Heat the BBQ up for 10 minutes.
Method:
1. Gut and wash the Sardines. Nic the fish filleter did this job as I am too much of a wimp.
2. Pat the Sardines dry and rub body and cavity with salt and pepper.
3. Slice Garlic and place in the cavity along with a Rosemary sprig. Add a slice of garlic in the mouth as well.
4. Insert the bamboo skewer into the Sardine's mouth and make sure that the stick runs as close to the spine as possible. Push the skewer out around the tail. Repeat with the rest of the sardines.
5. Sprinkle a little more salt on the fish.
6. Once the BBQ is ready then place the fish on the grill and cook for around 3 minutes each side turning once.
7. Mix the olive oil and chili powder vigorously in a bowl.
8. Once the Sardines are ready, take off the grill and drizzle with chili oil and a squeeze of lemon.
Oysters Kilpatrick Recipe
12 Fresh Oysters
3 rashers of Smoked Bacon
2 tsp Oil
Worcesterchire Sauce
Tobasco Sauce
4 cloves of Garlic
5 tbs of Unsalted Butter
*Special Equipment: Glove, kitchen towel and an oyster shucker
Method:
1. Finely slice the bacon and fry it until crispy in 2 tsp of oil. Drain and set aside.
2. Finely mince the garlic.
3. Heat up the butter gently in a small fry pan. Add the garlic and stir for about 3 minutes on a low heat. Turn the heat off and let the pan sit on the plate for about 3 minutes.
4. Carefully place the unshucked Oysters on the BBQ grill. Cook for about 3-4 minutes. They should start steaming and hissing and even open a little. Don't worry if they don't.
5. Take the oysters off the grill and then shuck them open. Careful of the hot oyster liquor!
6. Put the open oyster back onto the grill and add a dash of Worcesterchire, tobasco, garlic butter and a sprinkle of bacon.
7. Cook for a further minute or so, remove from the grill with tongs and then SLURP!
BBQ Banana Prawns and Garlic Butter Sauce Recipe
This was simple. Just grill the prawns for about 3 minutes on each side then peel and dip in the garlic butter left over from the oysters. 
Potato Salad with a Balsamic Whole Grain Mustard Dressing
15 Small Red Potatoes
5 Small Vine Ripened Cherry Tomatoes
Chives
1 handful of shelled Sugar Snap Peas
1 handful of diced Spanish Onion
Sea Salt
Freshly Ground Black Pepper
2 tbs of Aged Balsamic Vinegar
3 tbs of Extra Virgin Olive Oil
2 tsp of Wholegrain Mustard
Method:
1. Wash and boil the potatoes until cooked - about 15 minutes. Keep testing the potatoes with a knife as you don't want them to fall apart or to be undercooked.
2. Shell the Sugar Snap Peas and cut the tomatoes in half. Set Aside.
3. Prepare the dressing. Add the Olive oil and Balsamic vinegar into a bowl. Add the Wholegrain Mustard and mix vigorously with a fork until a creamy consistency forms. Add the Black Pepper and continue to mix.
4. Drain the potatoes once cooked and run under cold water.
5. Add the potatoes to a bowl, add the peas and onion. Add about 1/2 tsp of salt and mix well.
6. Mix the dressing into the salad and then top with chopped chives.
Comments