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sardines

Grilled Whole Sardines with Charred Rosemary Vinaigrette

Thanks to our friend noted chef and seafood expert Barton Seaver for providing this recipe for grilled whole sardines with charred rosemary from his cookbook “The Joy of Seafood.” Make sure you serve with the remaining vinaigrette, chopped herbs and lemon wedges!

Ingredients

Scale

Ingredients – Charred Rosemary Vinaigrette

  • 6 stalks fresh rosemary
  • 1 garlic clove, grated
  • 2 tablespoons. Red wine vinegar
  • 1 tablespoons Dijon mustard
  • ¼ cup extra-virgin olive oil
  • Salt, to taste

Ingredients – Grilled Sardines

  • 2 pounds whole sardines scaled and gutted
  • ¼ cup chopped herbs, such as chervil, parsley or tarragon
  • 1 lemon cut into wedges

Instructions

Instructions – Grilled Sardines

  1. Pour half of the vinaigrette over the fish and let them marinate for 1 – 8 hours.
  2. Prepare a charcoal grill with a medium fire, concentrating the hot coals on one side of the kettle.
  3. Working in batches, remove half of the fish from the marinade and place them on the grill over the hot coals.
  4. Cook until the edges of the fish begin to crisp, about 2 – 3 minutes.
  5. Gently flip the fish and brush with any remaining marinade. Lift the entire grill grate and rotate it so the fish rest opposite the hot coals.
  6. Cover the grill and continue to cook over this indirect heat until the fish are done, another 2-3 minutes.
  7. Repeat with the remaining fish.
  8. Serve the fish drizzled with the remaining vinaigrette, chopped herbs and lemon wedges.

*Note – If using a gas grill, preheat all burners to medium-high. Place the sardines on one side of the hot grates. Once they begin to char around the edges, turn off the burner directly under the fish and cover the grill to finish cooking.

Instructions – Charred Rosemary Vinaigrette

Serving: ½ Cup

  1. Toast the rosemary under a broiler until fragrant and crisp, about 5 – 7 minutes.
  2. Remove the leaves and mash them with the garlic, vinegar, and mustard to make a smooth paste.
  3. Whisk in the olive oil and season with salt.

Notes

Recipe courtesy of Barton Seaver. Reprinted with permission from “The Joy of Seafood.”

  • Author: Dish on Fish
  • Category: Sardines