Grilled Sardines with Plantain
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes and won't break the bank. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and when you grill them alongside caramelized plantains, you get this beautiful combination of smoky and sweet. The cilantro and lime brighten everything up, and honestly, it feels fancy enough to serve to guests but easy enough that you'll make it again and again. Trust me, once you try this, you'll be grilling sardines all summer long.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch planks)
- 5 tablespoonsextra virgin olive oil
- 2fresh limes(juiced)
- 237 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred chili flakes
- 1 teaspooncumin
- 1red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the sardines dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.
Tip: Dry fish grills better and prevents sticking to the grate.
- 2
Season the sardines generously inside and out with sea salt, black pepper, and cumin. Set aside for 5 minutes to allow flavors to penetrate.
Tip: Don't season too far in advance as salt can draw out moisture.
- 3
Toss the plantain slices with 2 tablespoons of olive oil, salt, and pepper. Arrange on the grill grates and cook for 4-5 minutes per side until golden and tender with light char marks.
Tip: Place plantains on the cooler edge of the grill if they're browning too quickly.
- 4
Once plantains are nearly done, move them to a warm plate. Place sardines on the grill perpendicular to the grates and cook for 3-4 minutes without moving them.
Tip: Laying fish perpendicular prevents them from falling through the grates.
- 5
Carefully flip the sardines and grill for another 2-3 minutes until the flesh is opaque and flakes easily. Transfer to a serving platter.
Tip: Watch carefully as sardines cook quickly and can dry out if overcooked.
- 6
While fish rests, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, cilantro, and red chili flakes in a small bowl. Season with a pinch of salt.
Tip: Make this dressing just before serving to keep cilantro bright and fresh.
- 7
Arrange the grilled sardines and plantain slices on a serving platter. Scatter red onion slices over the top and drizzle the lime-cilantro dressing over everything.
Tip: Serve immediately while the sardines are still warm for the best flavor.
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