Hi there, Seafoodies!
For National Pescatarian Month, we are bringing you a smoking hot dish for Grilled Sardines with Charred Rosemary Vinaigrette from our friend Chef Barton Seaver – one of the world’s leading seafood experts! Barton loves to create recipes that feature species of seafood that you may not use often – like sardines. This recipe was originally published in his cookbook The Joy of Seafood – check it out!
Sardines are small oily fish, high in omega-3 fatty acids. This recipe has the pescatarian seal of approval, aligns with the Mediterranean diet and fits into every budget. Ask your fish monger to do the prep work for you and then gather the remaining simple pantry ingredients for a fresh new recipe.
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 – Grilled Sardines
- Pour half of the vinaigrette over the fish and let them marinate for 1 – 8 hours.
- Prepare a charcoal grill with a medium fire, concentrating the hot coals on one side of the kettle.
- Working in batches, remove half of the fish from the marinade and place them on the grill over the hot coals.
- Cook until the edges of the fish begin to crisp, about 2 – 3 minutes.
- 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.
- Cover the grill and continue to cook over this indirect heat until the fish are done, another 2-3 minutes.
- Repeat with the remaining fish.
- 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
- Toast the rosemary under a broiler until fragrant and crisp, about 5 – 7 minutes.
- Remove the leaves and mash them with the garlic, vinegar, and mustard to make a smooth paste.
- Whisk in the olive oil and season with salt.
Recipe courtesy of Barton Seaver. Reprinted with permission from “The Joy of Seafood.”
- Category: Sardines