Best 8 Grilled Sardines Recipes

GRILLED FRESH SARDINES

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.

GRILLED SARDINES

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.

SIMPLE GRILLED SARDINES

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.

GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON

Steps:

• Cook fennel:
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
• Grill sardines while fennel cooks:
• Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
• Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
• Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.

SARDINHAS ASSADAS / PORTUGUESE GRILLED SARDINES

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.

GRILLED SARDINES AND ASPARAGUS WITH CITRUS, CHILES AND SESAME

Steps:

• Prepare a medium-hot grill. Break off the woody ends of the asparagus, and peel each stalk from the flower all the way to the end. Blanch the asparagus in salted water until bright green but slightly crunchier than you want. Spread them out on a baking sheet, and allow to cool.
• Brush the sardines with a small amount of olive oil, and season with salt and a big pinch of the sesame seeds. Toss the cooled asparagus with olive oil, and sprinkle with salt and sesame as well.
• Break up the chiles into manageable pieces, and grind in a coffee or spice grinder to a coarse texture. Rehydrate the chiles by mixing with a couple of tablespoons of boiling water.
• Pound the garlic with a mortar and pestle until it is a roughish purée. Chop the herbs. Mix the chiles, garlic and herbs with enough olive oil to make a thick but pourable sauce. Add a pinch of salt, and taste.
• Put the sardines on the grill, and cook until fairly brown and halfway done. Carefully flip them over, and grill on the other side. Larger sardines will take 3 or 4 minutes on each side, smaller ones about 2 minutes on each side. Grill the asparagus for about the same time.
• Spread the citrus on a platter, and lightly season with salt. Place the hot sardines and asparagus on top of the citrus. Spoon over some of the herby chile sauce, and sprinkle the rest of the sesame over the top. Serve the remaining sauce on the side.

SIMPLE GRILLED FRESH SARDINES

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.

PASTA WITH GRILLED SARDINES AND BITTER GREENS

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat oil and butter in a large, heavy, straight-sided skillet over medium-high heat. Add shallots and cook, stirring, until well browned, about 5 minutes. Reduce heat to low; continue to cook, stirring occasionally until very soft, about 5 minutes. Season with salt, pepper, and red-pepper flakes.
• Add dandelion greens and saute until just beginning to wilt, about 3 minutes. Add frisee and cook until wilted, about 5 minutes. Add chicken broth and bring to a simmer. Cook until greens are tender.
• Heat grill pan over medium-high heat and brush with oil. Drizzle sardines with lemon juice. Season sardines with salt and pepper. Cook 3 minutes per side and transfer to a cutting board. Fillet the sardines, discarding bones; set aside.
• Add pasta to boiling water until al dente, then drain, reserving some of the cooking water. Add pasta to the greens mixture and gently stir in lemon zest, parmesan, and sardine fillets. Season with salt and pepper. Stir in enough of the reserved cooking water to form a sauce. Serve immediately with additional lemon zest, cheese, and a drizzle of olive oil.