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.