Grilled Sardines
Sarde alla Griglia
Region: Italy, Sicily
Category: Seafood-Grilled
Season: Any
Difficulty: Easy but special equipment needed

Fresh sardines, simply grilled as in this recipe, are a favorite of many southern Italians. Only very fresh sardines, which you should be able to find in an Italian ethnic neighborhood, work for this preparation.  Fresh frozen sardines, thawed in the refrigerator over 2 days, will also work, although a little less satisfactorily.  You could use smelts or whiting too, but they are not as flavorful and unique tasting as the sardines.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes

Extra-virgin olive oil to taste

Salt to taste

2 pounds fresh sardines (about 12 to 20), cleaned and gutted, with heads and tails on

Lemon wedges

1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.

2. Lightly oil and salt the fish and place on the grill for 3 minutes a side.  Turn only once and leave the sardines undisturbed while they grill.  Serve with lemon wedges and, if desired, olive oil.

Variation: 

Variation 1: If fresh anchovies are available, remove their heads and gut them.  Stir together some olive oil, lemon juice and finely chopped garlic and salt.  Coat the anchovies and grill for 2 to 3 minutes on each side.

Variation 2: With sardines or anchovies, leave the heads on after gutting and stuff with a mixture of finely chopped tomato, fennel leaves, olive oil, salt and pepper.

Note: 

Posted: 12/30/2006