Grilled Monterey Sardines With Lemon And Herbs
- 18 fresh sardines, gutted, cleaned, scaled, patted dry
- 1 teaspoon coarse kosher salt
- 3 tablespoons coarsely chopped fresh cilantro
- 3 tablespoons coarsely chopped fresh Italian parsley
- 2 teaspoons finely grated lemon peel
- 1/3 cup coarsely chopped pitted brine-cured green olives
- 3 tablespoons finely chopped red onion
- Olive oil (for brushing)
- Lemon wedges (for garnish)
- Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
- 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.
- Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.
fresh sardines, coarse kosher salt, fresh cilantro, fresh italian parsley, lemon peel, red onion, olive oil, lemon wedges
Taken from www.epicurious.com/recipes/food/views/grilled-monterey-sardines-with-lemon-and-herbs-360272 (may not work)