Grilled Sardines with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes absolutely restaurant worthy. Fresh sardines are packed with omega 3 fatty acids, which are wonderful for your heart and brain, and they're also incredibly affordable compared to other fish. The beauty of this dish is its simplicity: you just grill the sardines until they're perfectly charred, then serve them alongside a bright, refreshing cucumber salad dressed with lemon and dill. It's light, flavorful, and honestly, it feels fancy enough to impress guests but easy enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2english cucumber(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 1 tablespoonwhite wine vinegar
- ½ mediumred onion(thinly sliced)
- 3 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2garlic cloves(minced)
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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