Grilled Sardines with Sweet Potato and Charred Lemon

Instructions

1. 1

   Preheat your grill to medium-high heat for 10 minutes until the grates are hot and clean.

   Tip: Oil the grill grates lightly to prevent the delicate sardines from sticking.

2. 2

   Toss sweet potato wedges with 2 tablespoons of olive oil, salt, and half the smoked paprika. Spread them on the grill and cook for 12-15 minutes, turning halfway, until golden and tender inside.

   Tip: Pierce a wedge with a fork to check for doneness; it should be soft when cooked through.

3. 3

   While the sweet potatoes cook, prepare the herb butter by mixing softened butter with minced garlic, chopped parsley, thyme, and red wine vinegar in a small bowl.

   Tip: Make the herb butter ahead of time and refrigerate until ready to use.

4. 4

   Pat the sardines dry with paper towels and brush both sides lightly with the remaining olive oil. Season inside and out with salt, pepper, and the remaining paprika.

   Tip: Dry sardines grill better and develop a nice crust without sticking.

5. 5

   Once sweet potatoes have 5 minutes remaining, place sardines directly on the hot grill and cook for 3-4 minutes per side until the skin is crispy and flesh is opaque.

   Tip: Sardines cook quickly; avoid moving them around too much to maintain their delicate flesh.

6. 6

   In the final minute, place lemon halves cut-side down on the grill to char and caramelize for 1-2 minutes.

   Tip: Charred lemon releases more juice and adds a subtle smoky sweetness to the dish.

7. 7

   Transfer sardines and sweet potatoes to a serving platter. Top each sardine with a small dollop of herb butter and serve immediately with charred lemon halves on the side.

   Tip: The warm sardines will melt the herb butter, creating an elegant sauce as it spreads across the plate.