Grilled Sardines with Cassava and Cilantro-Lime Butter

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add cassava sticks and cook for 15-18 minutes until fork-tender but still holding their shape. Drain and set aside to cool slightly.

   Tip: Cassava releases starch while boiling; don't overcrowd the pot to ensure even cooking.

2. 2

   While cassava cooks, prepare the cilantro-lime butter by combining softened butter, chopped cilantro, minced garlic, lime zest, lime juice, and a pinch of salt in a small bowl. Mix until well combined and set aside.

   Tip: Make this compound butter ahead of time and keep it at room temperature for easy spreading.

3. 3

   Pat the cooked cassava dry with paper towels. Toss with 2 tablespoons of olive oil, half the sea salt, and paprika. Spread on a hot grill or grill pan and cook for 8-10 minutes, turning occasionally, until golden and crispy on the outside.

4. 4

   While cassava grills, dry the sardines thoroughly with paper towels. Rub them inside and out with 4 tablespoons of olive oil, remaining sea salt, and black pepper.

   Tip: Pat fish dry to help them develop a beautiful crust and prevent sticking to the grill.

5. 5

   Heat a grill or grill pan to medium-high heat. Once hot, place sardines directly on the grate and grill for 3-4 minutes per side until the skin is crispy and flesh is opaque.

   Tip: Don't move the fish too much; let it develop color naturally on the first side before flipping.

6. 6

   Transfer grilled sardines to a serving platter and top each with a generous dollop of cilantro-lime butter, allowing it to melt slightly over the warm fish.

   Tip: The warm fish will melt the butter perfectly, creating a delicious pan of flavors.

7. 7

   Arrange the crispy cassava chips alongside the sardines and serve immediately with lemon wedges and any remaining cilantro-lime butter on the side.