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.
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.
Recipe information
Total Time
1 hour
Yield
Makes 6 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
7 Budget-Friendly, Sustainable Fishes to Cook Now
Save the earth, save some dollars.
