Grilled Sardines with Andalusian Green Sauce
Experience the vibrant flavors of the Mediterranean with this recipe for Grilled Sardines with Andalusian Green Sauce – a dish that perfectly marries the smokiness of grilled fish with the fresh, herby zing of a classic Andalusian sauce.
Equipment
- Grill
- Mixing bowl
- Whisk
- Measuring spoons
- Knife
- Cutting board
Ingredients
- 8 fresh sardines, gutted and scaled (approx. 1 lb / 450 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp sea salt (5 g)
- 1/2 tsp freshly ground black pepper (2 g)
- 1/4 cup flat-leaf parsley, finely chopped (15 g)
- 2 tbsp fresh cilantro, finely chopped (2 g)
- 1 clove garlic, minced
- 1 tsp sherry vinegar (5 ml)
- 1/2 tsp Dijon mustard (2.5 g)
- 1/2 cup extra virgin olive oil (120 ml)
- 1/2 green bell pepper, deseeded and finely diced (about 75 g)
- 1 tsp capers, chopped (3 g)
- 2 tbsp fresh lemon juice (30 ml)
- Zest of 1 lemon
Instructions
- Preheat your grill to medium-high heat.
- Rinse the sardines under cold water and pat them dry with paper towels.
- Drizzle 2 tablespoons of olive oil over the sardines and season them with sea salt and black pepper.
- Place the sardines on the grill and cook for about 5 minutes on each side, or until the skin is crispy and the fish is cooked through.
- While the sardines are grilling, prepare the Andalusian Green Sauce by combining the parsley, cilantro, garlic, sherry vinegar, Dijon mustard, extra virgin olive oil, green bell pepper, capers, lemon juice, and lemon zest in a bowl. Whisk until well combined.
- Once the sardines are done, transfer them to a serving platter.
- Spoon the Andalusian Green Sauce over the grilled sardines, ensuring each fish is generously coated.
- Serve immediately, garnished with extra herbs if desired.
Notes
- If fresh sardines are not available, high-quality canned sardines can be used as an alternative. Simply skip the grilling step and serve with the sauce.
- For an extra pop of flavor, add a pinch of smoked paprika to the Andalusian Green Sauce.
- This dish pairs beautifully with a crisp, dry white wine such as Albariño or a light Spanish rosé.