Barbecued Local Sardines

12 To 16 sardines
Black pepper
1 tb Local Olive oil
2 cI Garlic; finely chopped
2 Lemons; juice of
1 ts Grated lemon rind
12 Fresh basil leaves

Clean the sardines by cutting a small incision along the belly and scooping out the innards with your finger.

Rinse the fish thoroughly under cold running water and drain. Pat dry with paper towels.

Sprinkle the fish with the pepper and garlic. Toss with the olive oil.

Let sit for 15 minutes, turning once.

Barbecue the sardines a couple of minutes on each side.

Serve sprinkled with lemon juice and rind, some more pepper and fresh basil. - Poor a glass of local Montgomery's Hill Sauvignon Blanc.

Baked Stuffed Local Herring

4 tb Breadcrumbs (heaping)
1 ts Parsley, chopped
1 x Small egg, beaten
1 x Juice and rind of lemon
1 pn Nutmeg
1 x Salt and pepper
8 x Herrings, cleaned
300 ml Hard cider
1 x Bayleaf, well crumbled
1 x Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. Serve with a glass of local MH unwooded Chardonnay.

Baked Local Salmon

1 (5-6 lb.) whole Australian Salmon
Salt
Mayonnaise
1 whole white onion, sliced & divided into rings
1 whole lemon or lime, thinly sliced
1 whole orange, thinly sliced

Wash Salmon and pat dry. Salt inside of fish and lavishly spread with mayonnaise. Alternately layer the onion rings, lemon or lime slices and orange slices all along inside of the fish. Wrap entire fish in foil and lay on baking sheet and bake 1 1/2 hours at 350 F, turning once.

To serve, place Salmon on platter and let guests help themselves. You can discard the onion and slices of fruit, but we found them to be delicious served alongside the fish. Also, you can serve with more lemon wedges and a tartar sauce for those who need a "cover-up". Poor a glass of MH Chardonnay & enjoy.