Grilled Sardines with Cassava and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a quick weeknight dinner that never fails to impress. These grilled sardines are absolutely delicious, and the best part is they're ready in under an hour from start to finish. Sardines are packed with omega 3 fatty acids that are wonderful for your heart and brain, plus they're budget friendly and sustainable. I love pairing them with crispy roasted cassava and topping everything with a bright cilantro lime butter that brings the whole dish together beautifully. The prep is straightforward, the cooking happens fast, and honestly, it tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- ¾ kgcassava root(peeled and cut into 3-inch sticks)
- 6 tablespoonsolive oil
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 4 tablespoonsbutter(softened)
- 118 mlfresh cilantro(finely chopped)
- 2lime(zested and juiced)
- 3garlic cloves(minced)
- 1 teaspoonpaprika
- 1lemon(cut into wedges for serving)
Detail level
Instructions
- 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
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
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
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
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
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
Arrange the crispy cassava chips alongside the sardines and serve immediately with lemon wedges and any remaining cilantro-lime butter on the side.
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