Grilled Sardines
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24medium or large sardines, cleaned
- 2tablespoons extra virgin olive oil
- Salt
- freshly ground pepper
- A handful of fresh rosemary sprigs
- Lemon wedges
Nutritional analysis per serving (4 servings)
160 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper.
- Step 2
When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary. Grill for a minute or two on each side, depending on the size. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.
- Advance preparation: This is a last-minute preparation, but you can rinse and dry the fish hours ahead. Keep in the refrigerator.
Private Notes
Comments
Sorry but you must learn with us portuguese. Always lump charcoal , season with salt, and in the dish a little string of olive oil. Some take the skin off some don't. With boiled potatoes (not skinned) grild green bell pepers (skinned after the grill and sliced and minced garlic and olive oil) and a good salad ( lettuce tomato and sweet onions)
It's one of our national dishes
We tried this with frozen sardines, sprinkled with kosher salt, and placed directly onto the charcoal grill. Olive oil and herbs went on after the grilling. It kept the sardines wonderfully moist and flavourful in about the same cooking time.
Try adding an anchovy and a touch of shaved fennel inside each sardine before grilling over almost any fruity wood.
I love fresh sardines but only cook them outdoors on a grill. When I cooked sardines indoors it left an intense odor for days despite all efforts to clean everything
Great on the grill 3 min each side
Is it possible to cook these sans grill?
I pan-fried them in a well-oiled skillet on an electric burner I'd heated on "high" until sizzling hot and turned off after adding the sardines, a technique I learned from a NYTimes.com recipe that made for tender, flaky sardines.
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