Italian · Dinner
Grilled Sardines with Sicilian Herb Oil
Sarde alla Griglia con Salmoriglio Siciliano
Whole grilled fresh sardines charred over high heat until the skins blister, dressed with Sicilian salmoriglio of warm olive oil, lemon juice, garlic, and oregano whisked into a bright herbal emulsion poured over the hot fish.
$$
10 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
26gFat
28gCarbs
2gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Pat sardines dry inside and out. Rub with 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp pepper. Whisk 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1/4 cup warm water, grated garlic, 2 tsp oregano, parsley, salt, and pepper in a bowl until creamy and emulsified.
2
Grill 1
Heat grill pan or barbecue over high heat 5 minutes until smoking hot. Lay sardines in a single layer without crowding (you may need to work in two batches). Grill 3 minutes on the first side without moving until skins are deeply charred and lift cleanly.
3
Grill 2
Turn sardines carefully with a fish slice. Grill 2 to 3 minutes on the second side over high heat until flesh is opaque at the spine when peeked into the belly cavity.
4
Finish
Lift sardines onto warm plates. Whisk salmoriglio briefly to re-emulsify and pour generously over the hot fish.
5
Plate
Scatter arugula leaves alongside sardines. Serve with crusty bread and lemon wedges while sardines are hot and salmoriglio is glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) whole fresh sardines
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 120ml (1/2 cup) extra virgin olive oil
- 4 tbsp fresh lemon juice
- 4 tbsp warm water
- 4 garlic cloves
- 2 tsp dried oregano
- 16g (small handful) flat-leaf parsley
- 60g (2 oz) arugula leaves
- 120g (4.2 oz) crusty country bread
- 2 lemon wedges