Monday, 15 August 2011

Roasted Sweetcorn Salsa

Undeterred by a colleague's fond memories of 'fishing' in Cardiff Bay in the 1970s (basically, standing on a pontoon in Barry Docks and scooping dead fish out as they floated past), I have opted for grilled Cornish Sardines for tea tonight.  I love them slashed in 2 or 3 places, rubbed with olive oil, sprinkled with lots of crunchy Malvern sea salt and coarsely-ground black pepper, and grilled until the skin is charred and blistered - heavenly!  AND I even like the bones.  Being oily, sardines need something sharp to take the edge off them, and this sweet and limey salsa does the trick.  You brush a couple of ears of corn with oil and grill under a hot element for about 10 minutes, turning from time to time.  Allow to cool a little and then, carefully hilding them upright with a cloth, cut downwards with a sharp knife to release the kernels.  Then simply mix with a peeled and skinned chopped tomato, a finely-chopped red onion, lots of chopped coriander and plenty of fresh lime.  If not watching the calories, add a tablespoon or two of oil as well, and season with salt, pepper and Tabasco.  Serve in generous spoonfuls with your grilled sardines (or mackerel, if you are lucky enought to be in the West Country).

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