Grilled Sardines Recipes

Steps:

• Brush both sides of fish using 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Rub cut sides of bread with garlic. Brush with remaining oil, and sprinkle with remaining salt and pepper.
• Heat a grill pan over medium-high heat. Coat with cooking spray. Grill bread until crisp, about 1 minute per side. Grill sardines until cooked through, about 2 minutes per side. Serve on a platter with bread and lemon wedges.

Steps:

• 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.
• 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.

Steps:

• Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
• Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
• Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
• Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.

Steps:

• Preheat a barbecue or indoor grill to 350 degrees F (190 degrees C). Place sardines on grill. Grill 4 minutes on each side (use medium heat setting on your barbecue or grill). Remove from heat.
• Place grilled sardines on serving plate, cut a fresh lemon in half. Squeeze half of the lemon over sardines. Slice the remaining half lemon and add lemon slices to the serving plate as garnish.

Steps:

• Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
• Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
• Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.
• Preheat a grill.
• Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
• Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
• The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.

Steps:

• You can replace sardines with smelt, herring or mackerel.
• For the cauliflower puree:.
• Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
• For the pesto:.
• In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
• For the grilled sardines:.
• In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
• For the serving:.
• Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve.
• Cook's Note:.
• You can replace sardines with smelt, herring or mackerel.

Steps:

• Place sardines in a shallow dish. Top with olive oil, 1 1/2 tablespoons herbs, and lemon juice. Turn to coat. Cover with plastic wrap, and let marinate in refrigerator for 30 to 60 minutes.
• Heat a large grill pan over high heat. When grill pan is hot, spray well with cooking spray. Season sardines with pepper. Place on grill pan, and grill until golden brown and cooked through, 1 to 2 minutes per side. Remove to a serving plate.
• Sprinkle sardines with parsley. Drizzle with sherry wine vinegar; serve immediately.

Steps:

• Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
• Preheat your grill, broiler or barbecue so that it's nice and hot.
• Rinse the sardines under some water and then dry them with papertowels.
• Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
• Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.