Grilled Lemon Sardines with Chilis (phase 1-4) serves 4

Grilled Lemon Sardines with Chilis (phase 1-4) serves 4

2 tbsp extra virgin olive oil, more as needed

1/2 medium lemon

2 red chile peppers

2 tablespoons parsley, fresh, chopped

3 large cloves garlic, minced

Sea salt

16 whole sardines, fresh, cleaned
 (about 1 1/2 pounds)

Prepare a medium-hot grill fire. When hot, wipe down the grill with a paper towel dipped in oil.

Cut the lemons into thin slices.  Grill the lemon slices and halves until they have nice grill marks, 2 to 3 minutes per side. Then carefully grill the chiles until lightly charred, about 1 minute (if you have a mesh grill insert, use it to keep the chiles from falling through the grate).

Mince the lemon slices and transfer to a small bowl. Chop the chiles into small pieces (for less heat, remove and discard the seeds first). Add the chiles to the bowl, along with the 1 tbsp olive oil, parsley, garlic, and 1/2 teaspoon sea salt. Whisk to blend and set aside.

Season the sardines with sea salt and spray with a little olive oil cooking spray. Grill, turning once, until the fish are just cooked through, about 2 minutes per side.

Arrange the grilled sardines on a platter and drizzle the lemon & chile sauce over and around the sardines, reserving any extra to serve on the side.  Serve warm or at room temperature.

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