Grilled Sardines with Radish

Instructions

1. 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. 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. 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. 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. 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. 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. 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.