Grilled Sardines With Cold Bean Salad

• 1 teaspoon minced garlic
• 1/4 cup fresh lemon juice
• About 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 whole sardines (1 1/4 lbs. total), cleaned and backbones removed
• 2 cans (15 oz. each) cannellini beans, drained
• 1 cup halved grape tomatoes
• 1 cup curly parsley leaves

1. Prepare a charcoal or gas grill for high heat (450u0b0 to 550u0b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, whisk together garlic, lemon juice, 1/2 cup oil, salt, and pepper. Pour 1/4 cup dressing over sardines in another medium bowl and let sit 10 minutes.
2. Meanwhile, add beans, tomatoes, and parsley to remaining dressing and toss to coat.
3. Using a wad of oiled paper towels and tongs, oil cooking grate. Starting with skin side down, cook sardines, turning once, until cooked through and dark grill marks appear, about 5 minutes.
4. Divide bean salad among 4 plates. Top each with 2 sardine pieces.
5. Note: Nutritional analysis is per serving.

garlic, lemon juice, extravirgin olive oil, kosher salt, freshly ground black pepper, sardines, cannellini beans, halved grape tomatoes, curly parsley

Taken from www.myrecipes.com/recipe/grilled-sardines-with-cold-bean-salad (may not work)