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grilled sardines
Grilled sardines bring seaside flavor, protein and Omega-3s. An easy, healthy way to enjoy fish at home without extra fuss.
Ingredients
Method
- Preheat your grill to high temperature, about 230°C (450°F), and lightly oil the grate to prevent sticking.
- Rinse the fresh sardines under cold water. Pat dry with paper towels to ensure a crisp skin.
- On a tray, season the sardines with sea salt, freshly ground black pepper, minced garlic, and drizzle with extra virgin olive oil. Rub gently to coat both sides.
- Place the sardines on the hot grill. Grill for about 3-4 minutes per side, until the skin is golden and slightly charred and the flesh flakes easily.
- Remove the sardines from the grill. Squeeze lemon wedges over the fish and sprinkle chopped fresh parsley before serving.
- Serve hot, accompanied with extra lemon wedges and enjoy immediately.
Notes
Grilled sardines are a beloved dish throughout the Mediterranean, especially for their irresistible flavor and straightforward preparation. They’re the kind of meal that brings the seaside to your plate and can easily fit into a weeknight dinner or a festive weekend gathering.
Grilling tips: For the best results, always use the freshest sardines you can find—their natural oils make them ideal for grilling. To prevent sticking, brush the grill grate with a bit of oil and make sure the sardines are dry before seasoning. If you’re new to grilling whole fish, you can use a fish basket or lay the sardines on a bed of lemon slices to keep them intact.
Ingredient swaps & upgrades: Don’t have fresh sardines? Substitute them with fresh mackerel or anchovy fillets. For a spicier touch, sprinkle some crushed red pepper or smoked paprika over the fish before grilling. Add a Mediterranean flair by tossing in some capers or thin slices of red onion after grilling.
Preparation guidance: When cleaning sardines, ask your fishmonger to gut and scale them, or do it yourself using kitchen shears. Rinsing them in cold water and patting dry helps enhance the skin’s crispiness on the grill. Let the seasoned fish rest for several minutes before grilling so the flavors can penetrate.
