Grilled Sardines with Plantain

Instructions

1. 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. 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. 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. 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. 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. 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. 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.