Sardines are a great fish to grill: they cook quickly, and because they're oily, they're harder to overcook than delicate white fish. Here, they're topped with a crisp and tangy herb-and-olive salad that complements the rich fish. Slideshow:  Grilled Fish Recipes 

Food & Wine
June 2014

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan and brush with olive oil. Brush the sardines with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred outside and just cooked through, about 5 minutes. Transfer the grilled sardines to a platter.

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  • In a large bowl, toss the sliced fennel with the parsley, tarragon, chives, chopped olives, lemon juice and the 2 tablespoons of olive oil and season with salt and pepper. Pile the fennel-and-olive salad on the grilled sardines and serve right away.

Suggested Pairing

A minerally, zesty Albariño from northern Spain.

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