Best Grilled Fresh Sardines Recipes

Grilled Fresh Sardines image

Provided by Martha Stewart

Number Of Ingredients 8

8 medium whole fresh sardines (about 1 pound total), gutted, rinsed inside and out, and patted dry
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 inch baguette (about 4 ounces), cut diagonally into 16 thin slices
1 garlic clove, peeled
Vegetable-oil cooking spray
1 lemon, cut into wedges, for serving

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.

Nutrition Facts : Calories 236 g, Cholesterol 65 g, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, Sodium 466 g

Grilled Fresh Sardines with Fennel and Preserved Lemon image

Yield Makes 6 (First course) servings

Number Of Ingredients 19

For fennel
2 tablespoons extra-virgin olive oil
2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges
1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)
4 teaspoons finely chopped rind (zest and white pith) from preserved lemon
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
For sardines
12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon crushed fennel seeds
1/8 teaspoon black pepper
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped fresh dill
Special Equipment
a well-seasoned ridged grill pan

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.

Simple Grilled Fresh Sardines image

Provided by Martha Stewart

Number Of Ingredients 7

12 fresh sardines, (about 1 1/2 pounds), cleaned, rinsed, and patted dry
1/3 cup olive oil
1 1/2 tablespoons finely chopped fresh herbs, such as parsley, chervil, thyme, tarragon, or basil
Juice of 1 lemon
Freshly ground pepper
1 tablespoon sherry-wine vinegar
Olive oil cooking spray, for grill pan

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.

GRILLED FRESH SARDINES image

Categories Fish

Yield 4 servings

Number Of Ingredients 7

1 teaspoon fennel seeds
1 teaspoon ground coriander
1 shallot, peeled and chopped
1 tablespoon olive oil
1/4 teaspoon kosher salt
12 (3-ounce) whole dressed sardines
Cooking spray

Steps:

1. Combine the first 3 ingredients in a mini food processor, and process until pureed. Add olive oil and kosher salt to shallot mixture; pulse to combine. Place sardines in a shallow dish; rub inside and outside of fish evenly with shallot mixture. Cover and chill for 3 hours. 2. Prepare charcoal fire in a chimney starter; let coals burn until flames die down. Pour hot coals out of starter; pile on one side of grill. Coat grate with cooking spray; put grate in place. 3. Place sardines over direct heat; grill for 2 minutes on each side. Move fish over indirect heat, and grill for 5 minutes or until desired degree of doneness.