Grilled Monterey Sardines with Lemon and Herbs

Ingredients for Grilled Monterey Sardines with Lemon and Herbs

• 18 fresh sardines, gutted, cleaned, scaled, patted dry

• 1 teaspoon coarse kosher salt

• 45ml coarsely chopped fresh coriander

• 3 tablespoons coarsely chopped fresh Italian parsley

• 2 teaspoons finely grated lemon peel

• 80ml coarsely chopped pitted brine-cured green olives

• 3 tablespoons finely chopped red onion

• Olive oil (for brushing)

• Lemon wedges (for garnish)

How to make Grilled Monterey Sardines with Lemon and Herbs

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 coriander, 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 centre, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.