Grilled Sardines with Pumpkin Puree and Crispy Sage

Instructions

1. 1

   Pat sardines dry with paper towels and season inside and out with half the sea salt and black pepper. Set aside at room temperature for 10 minutes.

   Tip: Drying the fish helps achieve better grill marks and prevents sticking.

2. 2

   Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant, then add pumpkin puree, vegetable broth, honey, and remaining salt. Stir frequently and simmer for 8-10 minutes until smooth and creamy. Season to taste.

   Tip: The pumpkin puree should be warm and ready when the sardines finish grilling.

3. 3

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grates with a brush dipped in oil.

   Tip: A hot grill prevents fish from sticking and creates beautiful grill marks.

4. 4

   Place sardines directly on the grill and cook for 3-4 minutes per side until the flesh is opaque and skin is crispy. Avoid moving them frequently to maintain grill marks.

   Tip: Sardines cook quickly due to their small size, so watch carefully to prevent overcooking.

5. 5

   While sardines grill, heat remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add sage leaves and fry for 2-3 minutes until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.

   Tip: Crispy sage adds wonderful texture and aromatic depth to the dish.

6. 6

   Transfer warm pumpkin puree to serving plates, spreading it evenly across the base. Arrange two grilled sardines on top of each portion and drizzle with sage-infused olive oil.

   Tip: Reserve some oil for finishing drizzles.

7. 7

   Garnish with crispy sage leaves, a pinch of red pepper flakes, and serve immediately with fresh lemon wedges on the side.

   Tip: A squeeze of lemon juice brightens all the flavors just before eating.