Grilled sardines recipe with a simple gremolata.
That sardines are good for us everyone knows. I hope. Full of omega 3 and other beneficial oils for the body, we should consume far more of them than we actually do. Fresh, frozen or even tinned sardines are good.
And unless you live by the coast, or fish for your own sardines, then the probability that the supermarket “fresh” sardines have been frozen before is quite high.
To choose the freshest sardines…look into their eyes. They should be clear (not clouded) and look fresh. The skin has to be nice and shiny, free of blemishes. And the fish itself, should not smell like…fish. But the smell of the sea, the salty smell of the ocean breeze… If in doubt, use frozen.
- 6 fresh sardines
- 4 spoons olive oil
- 1 lemon
- salt & pepper
- 3-4 garlic cloves
- fresh parsley
Paired with the simple gremolata, which by the way is gluten free (I’ve never heard of a gremolata that has gluten in it…), this grilled sardines are a joy to cook and eat.
To prepare them, just split them open on the belly side and clean the insides. Wash well and drain with kitchen cloth or paper. You could probably ask your fishmonger or the supermarket staff to clean them for you as well.
Oil the sardines with a touch of olive oil (this will help the fish not to stick to the pan), season with salt and pepper. Fry on a high heat, on a griddle pan or BBQ well hot, for a couple of minutes each side.
For the gremolata, finely chop the garlic and parsley, grate the lemon zest. Mix together, add the juice of the lemon and 2 spoons of olive oil. Season with salt. Drizzle over the fish while still hot, and can also serve as a salad dressing. Like I said, a joy to eat, and a cold, crisp white wine will do wonders next to the grilled sardines. Even a cold beer…
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