Grilled Sardines with Green Beans and Lemon Herb Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat and oil the grates well to prevent sticking.

   Tip: If using a charcoal grill, let the coals burn down slightly so they're hot but not smoking intensely.

2. 2

   In a small bowl, combine 4 tablespoons of olive oil with minced garlic, lemon zest, chopped parsley, dill, vinegar, red pepper flakes, and a pinch of salt and pepper. Set the herb sauce aside.

   Tip: You can prepare this sauce up to 2 hours ahead and let the flavors meld.

3. 3

   Pat the sardines dry with paper towels and place on a large plate. Drizzle with 1 tablespoon of olive oil and season both sides generously with sea salt and black pepper.

   Tip: Dry sardines will develop better char marks and won't stick to the grill.

4. 4

   Toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper in a bowl. Spread them in a single layer on a grill basket or fine mesh grate.

   Tip: Using a grill basket prevents smaller vegetables from falling through the grates.

5. 5

   Place the green bean basket on the grill and cook for 5-6 minutes, shaking occasionally, until they develop light char marks and become tender-crisp.

   Tip: The beans should still have a slight firmness to them when done.

6. 6

   Move the green beans to the cooler side of the grill. Place the sardines directly on the grill grates and cook for 3-4 minutes per side until the flesh is opaque and flakes easily.

   Tip: Sardines cook very quickly, so watch them carefully to avoid overcooking.

7. 7

   Transfer the grilled sardines and green beans to a serving platter. Pour the lemon herb sauce generously over the fish and vegetables.

   Tip: Reserve some sauce to drizzle on individual plates for extra flavor.

8. 8

   Finish with a squeeze of fresh lemon juice and garnish with additional fresh herbs if desired. Serve immediately while warm.

   Tip: This dish is best enjoyed fresh off the grill with crusty bread to soak up the sauce.