BARBECUED MUSSELS
In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer the pieces on to wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook. Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. 100g soured cream 1 tbsp chipotle, Tabasco or other hot pepper sauce
Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season. Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.
PREP: 5MINS COOK: 15MINS SERVES 2 Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days. Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail on to a skewer, making a few slashes with a knife to each if you like. Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle with the chermoula sauce to serve. Mix the butter and garlic with a big pinch of salt. Heat the barbecue until the coals are ashy white. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create an oval bowl shape. Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top. Make sure it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary. Carefully place the parcel on the barbecue coals and cook for 10 mins. Open the parcel and check the mussels have opened up. Hot steam will billow out, so be careful. Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few minutes, so the smoky scents of the barbecue can get in. Sprinkle with the remaining parsley and serve with warm crusty bread.