Montenegrin Grilled Sardines with Chard and Garlic
Succulent grilled sardines paired with sautéed chard and a fragrant garlic dressing, this Montenegrin-inspired dish celebrates the simplicity and richness of Mediterranean flavors. Perfect for a wholesome dinner, it's a heart-healthy option that's both satisfying and easy to prepare.
Equipment
- Grill or grilling pan
- Large skillet
- Grilling basket (optional)
- Paper towels
- Knife
- Cutting board
Ingredients
- 1 pound fresh sardines, cleaned and gutted
- 2 bunches chard, stems removed and leaves chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil, plus extra for drizzling
- 1 lemon, juice of
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- Preheat your grill to medium-high heat. While the grill is heating, rinse the sardines under cold water and pat them dry with paper towels.
- Drizzle the sardines with olive oil and season them with salt and pepper. Place them in a grilling basket or directly on the grill grates.
- Grill the sardines for 2-3 minutes on each side, or until the skin is crisp and the flesh is opaque. Be careful not to overcook.
- While the sardines are grilling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes if using, and sauté for 1 minute until fragrant.
- Add the chopped chard to the skillet, season with salt and pepper, and cook for 3-4 minutes, or until the chard is wilted and tender.
- Remove the chard from the heat and squeeze the lemon juice over it, tossing to combine.
- Serve the grilled sardines over the bed of sautéed chard. Drizzle with olive oil and serve with lemon wedges on the side.
Notes
If fresh sardines are not available, you can substitute with another small, oily fish like mackerel or anchovies.
To prevent sticking, ensure your grill grates are clean and well-oiled before cooking the sardines.
Adjust the level of red pepper flakes according to your heat preference.
This dish is best served immediately while the sardines are still warm and the chard is tender.