Grilled Sardines With Lemon Pepper Vinaigrette Recipes

GRILLED SARDINES

Steps:

• Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper.
• When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary. Grill for a minute or two on each side, depending on the size. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.

GRILLED MONTEREY SARDINES WITH LEMON AND HERBS

Steps:

• Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
• Meanwhile, prepare barbecue (medium-high heat). Combine cilantro, parsley, and lemon peel in small bowl. Mix olives and onion in another small bowl. Brush sardines lightly with oil. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
• Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.

GRILLED SARDINES WITH SWEET AND SOUR LEMON-PEPPER VINAIGRETTE AND TOASTED BREAD

Steps:

• Heat grill to high. Place lemon juice and sugar in a medium saucepan and bring to a boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from heat and let cool slightly.
• Place cooled lemon syrup, vinegar, salt, and mustard in a blender and blend until combined. With the motor running, slowly add the olive oil until emulsified. Stir in the pepper.
• Brush sardines with oil and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side or until just cooked through.
• Brush bread on both sides with olive oil and season with salt and pepper, to taste. Grill for about 45 seconds per side. Place each slice of bread on a plate and top with a sardine. Drizzle with vinaigrette and garnish with chopped parsley.

SIMPLE GRILLED SARDINES

Steps:

• Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
• Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
• Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
• Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.

GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON

Steps:

• Cook fennel:
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
• Grill sardines while fennel cooks:
• Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
• Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
• Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.

GRILLED SARDINES WITH POTATOES AND PEPPERS

Steps:

• With scissors, slit underside of each fish; pull out guts. Rinse out cavity and pat dry. Sprinkle inside and out with pinch of the salt and some of the pepper; let stand for 30 minutes.
• In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm.
• Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl.
• Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter.
• If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish.
• Garnish with lemon wedges.

SIMPLE GRILLED FRESH SARDINES

Steps:

• Place sardines in a shallow dish. Top with olive oil, 1 1/2 tablespoons herbs, and lemon juice. Turn to coat. Cover with plastic wrap, and let marinate in refrigerator for 30 to 60 minutes.
• Heat a large grill pan over high heat. When grill pan is hot, spray well with cooking spray. Season sardines with pepper. Place on grill pan, and grill until golden brown and cooked through, 1 to 2 minutes per side. Remove to a serving plate.
• Sprinkle sardines with parsley. Drizzle with sherry wine vinegar; serve immediately.