Chef José Pizarro has released a new recipe for grilled sardines with blackberry escabeche. The dish, which he describes as a winning combination of oily fish, sweet berries, and a sharp dressing, is inspired by his childhood in Extremadura, where he made necklaces from wild blackberries.
The recipe involves frying shallots and bell pepper, adding thyme and spices, then simmering with white-wine or cider vinegar and white wine before stirring in blackberries. Sardines are seasoned and fried, then arranged in a dish with the warm escabeche poured over them to marinate for at least an hour.
The dish has a preparation time of 10 minutes, a cooking time of 25 minutes, and requires a minimum of one hour for marination. It is designed to serve four people.