Grilled Sardines with Celery

Instructions

1. 1

   Pat the cleaned sardines dry with paper towels and season both sides generously with sea salt, black pepper, and fresh thyme. Set aside for 10 minutes to allow the flavors to penetrate.

   Tip: Dry fish grills better and develops a nice crust without sticking.

2. 2

   In a large bowl, combine the julienned celery, sliced shallot, and celery seeds. In a small bowl, whisk together 2 tablespoons of olive oil, apple cider vinegar, lemon zest, and a pinch of salt to create a quick dressing.

   Tip: Tossing the celery with dressing while still warm helps it absorb the flavors better.

3. 3

   Pour the dressing over the celery mixture and toss well to coat evenly. Set the celery slaw aside at room temperature.

   Tip: The celery will soften slightly and become more flavorful as it sits.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates lightly with oil to prevent sticking.

   Tip: A well-oiled grill is essential for preventing delicate fish from tearing.

5. 5

   In a small bowl, mix together the minced garlic, minced parsley, remaining 2 tablespoons of olive oil, and half of the lemon juice to create an herb oil.

   Tip: This aromatic oil adds incredible flavor and moisture to the delicate fish.

6. 6

   Brush the herb oil mixture over both sides of each sardine, reserving a small amount for finishing.

   Tip: Don't be shy with the oil—it keeps the fish moist and prevents drying during cooking.

7. 7

   Place the sardines directly on the grill grates and cook for 5-6 minutes on the first side without moving them. Gently flip and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Resist the urge to move the fish frequently; letting it sit develops better flavor and texture.

8. 8

   Transfer the grilled sardines to a serving platter and drizzle with the remaining herb oil and fresh lemon juice. Arrange the celery slaw alongside or underneath the sardines and serve immediately while still warm.

   Tip: Sardines are best served immediately after grilling while they're at their peak temperature and texture.