serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g sardines, cleaned
- Olive oil, for drizzling
- Lemon and lime wedges, to serve
For the hibiscus spice mix
- 1 tbsp lemon aspen powder
- 2 tsp sea salt flakes
- 1 tbsp garlic flakes
- 1 tsp ground saltbush
- 1 tsp ground pepperberry
- 1 tbsp onion powder
- 1 tsp hibiscus powder
Instructions
- Combine the ingredients for the hibiscus spice mix in a small jar with a screw top lid, then shake well to combine. Set aside until needed.
- Skewer 4-5 sardines at a time onto metal skewers and sprinkle both sides with the hibiscus seasoning.
- Heat a greased barbecue or heavy-based frying pan with a drizzle of olive oil over medium-high heat. Barbecue or pan-fry the fish for 3-4 minutes per side, or until cooked through. In the last 2 minutes of cooking time, sprinkle the fish with a little more hibiscus spice.
- Once cooked, transfer the Mer island sardines to a serving plate. Drizzle with olive oil and squeeze over lemon and lime juice to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
