Grilled Sardines with Carrot Ribbons and Citrus Glaze

Instructions

1. 1

   Pat the sardines dry with paper towels and place in a shallow bowl. Drizzle with 1 tablespoon of olive oil, season inside and out with salt, pepper, and half the thyme. Let sit for 10 minutes.

   Tip: Drying the sardines helps them develop a better crust on the grill.

2. 2

   Using a vegetable peeler or mandoline, create long thin ribbons from the carrots. Place ribbons in a bowl and set aside.

   Tip: Thin carrot ribbons cook quickly and add an elegant presentation.

3. 3

   In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, minced garlic, honey, remaining thyme, and red pepper flakes. This creates your citrus glaze.

   Tip: Make the glaze while the grill heats for better timing.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: A hot grill creates beautiful char marks and keeps the fish moist inside.

5. 5

   Place sardines directly on the grill grates, cooking for 5-6 minutes on the first side without moving them. Flip gently and cook the other side for another 5-6 minutes until the flesh is opaque.

   Tip: Resist the urge to move the fish—this helps develop a crispy exterior.

6. 6

   In the final minute of cooking, toss the carrot ribbons in a hot skillet with 1 tablespoon of the citrus glaze and warm through for 1-2 minutes over medium-high heat.

   Tip: Warming the carrots separately keeps them tender-crisp and vibrant.

7. 7

   Transfer the grilled sardines to a serving platter. Arrange the warm carrot ribbons alongside the fish and drizzle everything with the remaining citrus glaze.

   Tip: Plate while warm to enjoy the best flavors and textures.

8. 8

   Garnish with fresh chopped parsley and a light sprinkle of sea salt. Serve immediately with lemon wedges on the side.

   Tip: Fresh herbs add a final brightness that complements the grilled flavors beautifully.