Simple Grilled Sardines

By David Tanis

Simple Grilled Sardines
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
4(121)
Notes
Read community notes

Grilled fresh sardines are often offered on restaurant menus, but it’s very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.

Featured in: Canned Are Grand, but Fresh Sardines Are Deliciously Simple

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Ingredients

Yield:4 servings
  • 8fresh sardines (about 1½ pounds), cleaned and scaled
  • Salt and pepper
  • Extra-virgin olive oil
  • 2medium fennel bulbs, trimmed and very finely sliced
  • Lemon wedges
  • 2tablespoons chopped parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

297 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 36 grams protein; 687 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.

  2. Step 2

    Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

4 out of 5
121 user ratings
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Cooking Notes

Stu

I've had these gems many times in Portugal often prepared and served by street vendors using charcoal grills. During their season they're the cheapest item in the fish market, but here they're ridiculously expensive and often not very fresh. Always ask when they were delivered, and if it was not that morning reject them. They're extremely perishable and fragile. The meat turns to mush in a day or two. Do not buy them today to make tomorrow. You'll be disappointed.

Charles

Delicious, and certainly worth seeking out if you can get absolutely fresh, but wouldn't advise cooking them indoors without terrific ventilation. The aroma, heavenly though it is, tends to persist.

Phil

I so agree with the reviewer after the wonderful opportunity to have lived in Portugal for several years. I've never found good sardines in Midwest US supermarkets and was very disappointed in the sardines I had while traveling in Ontario and eating at several Portuguese restaurants. They were really quite awful.

Ingrid

One of my favorite beach side dishes when in Malaga !!!

Ralph Joerger

I've had these gems many times in Portugal often prepared and served by street vendors using charcoal grills. During their season they're the cheapest item in the fish market, but here they're ridiculously expensive and often not very fresh. Always ask when they were delivered, and if it was not that morning reject them. They're extremely perishable and fragile. The meat turns to mush in a day or two. Do not buy them today to make tomorrow. You'll be disappointed.

Laurence

Actually, I remember going to a fishing shop in Florida to buy frozen sardines used for bait. Yes, we gently defrost them and grilled them afterwards.

It was really nice and the look the guy gave me when I asked if nothing had been added to them before freezing (because we were going to eat them) was really fun.

Here in France, lucky me finds them easily, fresh and delicious! But cooked outside (or as a beignet, yummy too).

Es

Absolutely delicious. I added minced garlic and rosemary to the olive oil and let sit while grill got hot. Served over arugula. So good!

meinmunich

Very delicious, made with pesto mortar and pestle.

DT

Montreal has a couple of spots where you can get proper Portuguese grilled sardines.

Eater

Where?!

Ralph Joerger

I've had these gems many times in Portugal often prepared and served by street vendors using charcoal grills. During their season they're the cheapest item in the fish market, but here they're ridiculously expensive and often not very fresh. Always ask when they were delivered, and if it was not that morning reject them. They're extremely perishable and fragile. The meat turns to mush in a day or two. Do not buy them today to make tomorrow. You'll be disappointed.

Ramon Antonio Rodriguez

Have you tried frozen sardines?

Es

Absolutely delicious. I added minced garlic and rosemary to the olive oil and let sit while grill got hot. Served over arugula. So good!

Robin

Cooked them on a grill pan and they were delicious. However smell lingered for three days even with a ventilation fan, febreze, baking soda. Any way to reduce the odor?

Franklin Crone

Cook outside on charcoal or electric grill.

Ingrid

One of my favorite beach side dishes when in Malaga !!!

Charles

Delicious, and certainly worth seeking out if you can get absolutely fresh, but wouldn't advise cooking them indoors without terrific ventilation. The aroma, heavenly though it is, tends to persist.

Stu

I've had these gems many times in Portugal often prepared and served by street vendors using charcoal grills. During their season they're the cheapest item in the fish market, but here they're ridiculously expensive and often not very fresh. Always ask when they were delivered, and if it was not that morning reject them. They're extremely perishable and fragile. The meat turns to mush in a day or two. Do not buy them today to make tomorrow. You'll be disappointed.

Phil

I so agree with the reviewer after the wonderful opportunity to have lived in Portugal for several years. I've never found good sardines in Midwest US supermarkets and was very disappointed in the sardines I had while traveling in Ontario and eating at several Portuguese restaurants. They were really quite awful.

Laurence

Actually, I remember going to a fishing shop in Florida to buy frozen sardines used for bait. Yes, we gently defrost them and grilled them afterwards.

It was really nice and the look the guy gave me when I asked if nothing had been added to them before freezing (because we were going to eat them) was really fun.

Here in France, lucky me finds them easily, fresh and delicious! But cooked outside (or as a beignet, yummy too).

Carey Larsen

Ditto in Croatia!

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