Sardines are small and abundant and have a short life cycle, making them one of the most sustainable fish out there. They’re low in mercury and other toxins that build up in larger fish. Plus, the method used to fish them produces very little bycatch and has minimal environmental impact. Best of all, they are quick-cooking, versatile, and tasty! They can hold up to the bold flavors of the accompanying sauce. This is finger food at its best, perfect for outdoor cooking—and eating. If you have any seasoned fruit wood or grapevines, add to the coals or use to build the fire—the flavor will take you directly to the Mediterranean. If it’s not grilling season, you can make this indoors in a well-seasoned cast-iron skillet instead.
Recipe information
Yield
SERVES 4 AS A MAIN OR 6 AS A FIRST COURSE
Ingredients
Preparation
Step 1
Prepare a medium-hot grill fire. When hot, wipe down the grill with a paper towel dipped in oil.
Step 2
Cut 2 of the lemons into 1/4-inch slices and halve the other. Grill the lemon slices and halves until they have nice grill marks, 2 to 3 minutes per side for the slices and 3 minutes total for the halves. 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).
Step 3
Mince one-quarter of 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 1/2 cup olive oil, parsley, garlic, shallot, and 1/2 teaspoon salt. Whisk to blend and set aside.
Step 4
Season the sardines with 1 teaspoon salt and drizzle with a little olive oil. Grill, turning once, until the fish are just cooked through, about 2 minutes per side.
Step 5
Arrange the remaining three-quarters of the lemon slices on a platter and top with the grilled sardines. Drizzle the sauce over and around the sardines, reserving any extra to serve on the side. Squeeze the grilled lemon halves over the platter.
Step 6
Serve warm or at room temperature.
Tip
Step 7
Sardines are often sold whole (not cleaned), but it’s easy to prep them yourself. Starting just below the mouth, use a paring knife to make a shallow slit along the length of the belly, stopping where the visceral cavity ends (about an inch from the tail). Use your fingers to pull out and disconnect the organs, and then rinse under a gentle stream of cold water.
