Grilled Sardines with Radish
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 while tasting like something from a Mediterranean seaside restaurant. Fresh sardines are packed with omega 3 fatty acids that are wonderful for your heart, and they're incredibly affordable compared to other fish. The beauty of this dish is how the charred sardines pair perfectly with crisp, peppery radishes and bright herbs. Everything gets dressed with a simple lemon and olive oil mixture that lets the delicate fish really shine. Trust me, this will become a go to meal in your rotation.
Ella x
Ingredients
- 8fresh whole sardines(gutted and scaled)
- 250 gradishes(thinly sliced)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh flat-leaf parsley(chopped)
- 1 tablespoonfresh dill(chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonred wine vinegar
- 4fresh thyme sprigs
Detail level
Instructions
- 1
Pat the sardines dry with paper towels and brush lightly with 1 tablespoon of olive oil. Season the inside and outside generously with sea salt and black pepper.
Tip: Dry fish grills better and won't stick to the grill grates.
- 2
Preheat your grill to medium-high heat for 10 minutes until hot. Oil the grill grates with a folded paper towel dipped in oil to prevent sticking.
Tip: A clean, well-oiled grill prevents the delicate skin from tearing.
- 3
In a small bowl, whisk together 5 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, dill, and red wine vinegar. Season the dressing with a pinch of salt and pepper, then set aside.
Tip: Make the herb dressing ahead so flavors meld together.
- 4
Place the sardines perpendicular to the grill grates and cook for 5-6 minutes on the first side without moving them, allowing the skin to crisp and char slightly.
Tip: Resist the urge to move the fish; this creates beautiful char marks and flavor.
- 5
Carefully flip the sardines using a fish spatula or two utensils and grill for another 4-5 minutes until the flesh is opaque and the second side is golden.
Tip: The fish is done when the flesh flakes easily and the backbone separates cleanly.
- 6
While the sardines cook, toss the sliced radishes with half of the herb dressing and let them marinate for a few minutes to soften slightly.
Tip: The acid in the dressing slightly pickles the radishes, mellowing their bite.
- 7
Transfer the grilled sardines to a serving platter and arrange the dressed radish salad alongside them. Drizzle the remaining herb dressing over the top and garnish with fresh thyme sprigs.
Tip: Serve immediately while the sardines are still warm for the best contrast with the cool radish salad.
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