Grilled Sardines with Cucumber

Instructions

1. 1

   Pat the cleaned sardines dry with paper towels and place on a cutting board. Rub both sides lightly with 1 tablespoon of olive oil and season generously with salt and pepper.

   Tip: Dry fish grills better and achieves a crispier exterior.

2. 2

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

   Tip: Clean grates are essential for even cooking and preventing the fish from sticking.

3. 3

   In a large bowl, whisk together 5 tablespoons of olive oil, lemon juice, white wine vinegar, minced garlic, and half of the fresh dill. Season the vinaigrette with a pinch of salt and pepper.

   Tip: Make the vinaigrette while the grill preheats to save time.

4. 4

   Add the sliced cucumber and red onion to the vinaigrette. Toss gently to coat and set aside for at least 5 minutes to allow flavors to meld.

   Tip: The cucumber will release some liquid and become more tender as it sits.

5. 5

   Place sardines on the hot grill, laying them perpendicular to the grates. Grill for 5-6 minutes without moving them.

   Tip: Resist the urge to flip too early; let them develop a nice char and crust.

6. 6

   Carefully flip each sardine and grill for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Use a fish spatula for easier flipping and to prevent the delicate fish from breaking apart.

7. 7

   Transfer the grilled sardines to a serving platter. Spoon the cucumber salad alongside the sardines, reserving some of the vinaigrette.

   Tip: Keep the sardines warm by serving immediately after grilling.

8. 8

   Drizzle any remaining vinaigrette over the sardines and garnish with the remaining fresh dill. Serve with fresh lemon wedges on the side.

   Tip: A squeeze of fresh lemon juice just before eating brightens the entire dish.