José Pizarro’s recipe for grilled sardines with blackberry escabeche
A winning combination of oily fish, sweet berries and a sharp dressing
TL;DR
- The recipe for grilled sardines with blackberry escabeche is inspired by childhood memories.
- It involves preparing a blackberry escabeche with shallots, bell pepper, thyme, coriander seeds, peppercorns, chilli flakes, vinegar, wine, and blackberries.
- Butterflied sardines are seasoned and fried until crisp, then marinated in the warm escabeche for at least an hour.