Grilled Sardines with Charred Lemon and Chile Sauce

Name: Grilled Sardines with Charred Lemon and Chile Sauce
Yield: SERVES 4 AS A MAIN OR 6 AS A FIRST COURSE
Ingredients: 1/2 cup extra-virgin olive oil, more as needed; 3 medium lemons; 3 medium-hot dried chiles, such as arbol, stems removed; 2 tablespoons chopped fresh parsley; 3 large cloves garlic, minced; 1 medium shallot, minced; Kosher salt; 16 whole cleaned fresh sardines (about 1 1/2 pounds; see Tip)

December 22, 2011

Sardines are small and abundant and have a short life cycle, making them one of the most sustainable fish out there. They’re low in mercury and other toxins that build up in larger fish. Plus, the method used to fish them produces very little bycatch and has minimal environmental impact. Best of all, they are quick-cooking, versatile, and tasty! They can hold up to the bold flavors of the accompanying sauce. This is finger food at its best, perfect for outdoor cooking—and eating. If you have any seasoned fruit wood or grapevines, add to the coals or use to build the fire—the flavor will take you directly to the Mediterranean. If it’s not grilling season, you can make this indoors in a well-seasoned cast-iron skillet instead.

Recipe notes

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