Grilled Monterey Sardines with Lemon and Herbs |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines. Ingredients:
18 fresh sardines, gutted, cleaned, scaled, patted dry |
1 teaspoon coarse kosher salt |
3 tablespoons coarsely chopped fresh cilantro |
3 tablespoons coarsely chopped fresh italian parsley |
2 teaspoons finely grated lemon peel |
1/3 cup coarsely chopped pitted brine-cured green olives |
3 tablespoons finely chopped red onion |
olive oil (for brushing) |
lemon wedges (for garnish) |
Directions:
1. Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
2. Meanwhile, prepare barbecue (medium-high heat). Combine cilantro, parsley, and lemon peel in small bowl. Mix olives and onion in another small bowl. Brush sardines lightly with oil. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
3. Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.
4. Sardine shortcut: Place two cans of drained oil-packed sardines (visible bones removed), 1/4 cup chopped red onion, 1/4 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, and pinch of salt in the processor; blend to combine. Add a couple tablespoons each of lemon juice and olive oil; process until smooth. Spread on toasted baguette slices. Sprinkle with grated lemon peel and chopped cilantro and drizzle with olive oil.
|
|