Slow-Grilled Sardines
Instructions:
Fresh sardines are widely beloved in Europe and easily
broiled. But since you don’t see them too often, this
slightly special treatment (which works with only oily,
skin-on fish) is a real treat, leaving them dried and crisp,
with a smoky flavor.
Serve as directed with
lemon wedges or with Compound Butter flavored with
mustard
Other seafood you can use: whole mackerel (it will
take longer to cook), bluefish fillets.
6 to 12 large sardines, a total of about 1 pound,
gutted, with heads on
Melted butter or extra virgin olive oil for brushing
Salt and freshly ground black pepper
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
MAKES: 2 servings
TIME: 15 minutes
- Heat a charcoal or gas grill until moderately hot and set it up for indirect cooking, putting the rack about 4 inches from the heat source. Brush the fish inside and out with butter or oil; sprinkle with salt and pepper.
- Put the sardines on the cool side of the grill, side by side, without crowding; cover, and cook for about 10 minutes before checking. If the sardines are opaque and firmed up a bit, carefully move them directly over the heat to crisp the skin on both sides, about a minute on each side. If they’re not quite ready, cover and cook for a few more minutes. Garnish with parsley and serve with lemon wedges.