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1. Beach House Seviche

2. Grilled Sardines

Book Description

For those who love fish—or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp—but are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps.

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Big Book of Fish and Shellfish

Authors: Fred Thompson

Date: June 2006

ISBN: 0811849252

Publisher: Chronicle Books

Paperback

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"Grilled" sardines in Europe are actually broiled, but I think they are better when cooked over open flames. This simple recipe is the way my Portuguese friend Joseph Theresa would cook them at the beach, over a driftwood fire, the sardines skewered on a stick. Sounds romantic, but your backyard grill will do the trick.

Makes 6 servings as a first course or 8 to 10 as part of a tapas buffet

• 2 pounds fresh sardines (about 24), cleaned, dressed, and boned

• 1 cup kosher or coarse salt

• Extra-virgin olive oil

• Freshly ground black pepper

1. Layer the sardines and salt in a 9-by-13-by-2-inch baking dish, cover, and let them stand in the refrigerator for 2 to 3 hours.

2. Rinse salt from the sardines, then brush each liberally with oil.

3. Light a charcoal fire or preheat your gas grill on. Oil the grill's cooking grate.

4. Place the sardines on the grill and cook for 3 minutes. Gently roll to turn them over and cook for another 3 minutes, until the fish is firm and just thinks about flaking. Transfer them to a warm platter.

5. Serve with very cold white wine and olive oil seasoned with salt and pepper.

More From This Book:

1. Beach House Seviche

2. Grilled Sardines

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