GRILLED SARDINES WITH ONION RINGS AND HERBS
SARDINES, with their earthy, ruddy flavors, do quite well on the grill. The fi sh, despite their small size, are oily enough so as not to dry out when grilled with care.
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup strained fresh lemon juice
- 1 teaspoon dried oregano, preferably Greek
- Salt and white pepper to taste
- 1 pound fresh sardines, gutted but whole
- Vegetable oil for brushing grill basket
- 2 large red onions, peeled and sliced into paper- thin rings
- 1 teaspoon sweet paprika or a combination of sweet and hot
- 3 tablespoons finely chopped flat- leaf parsley
- 2 to 3 lemons, cut into 4 wedges each
Instructions:
- In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Toss the fi sh in the marinade and let stand, covered, at room temperature for about 20 minutes.
- Heat the grill to medium- hot. Lightly oil a fl at, long- handled grill basket.
- Place the fi sh, in batches, in a neat row inside the grill basket. Close the top part over the fi sh to secure them within. Grill, turning once, for 6 to 8 minutes, until the sardines are tender. Brush with the marinade while the fish grills. Continue with the second and third batches.
- To serve the fi sh, spread half the onions on the bottom of a serving platter and sprinkle a little paprika over them. Place the sardines on top, and cover with the remaining onions, the parsley, and more paprika. Serve with lemon wedges on the side.