← Back to Search Results
grilling Spanish
Grilled Sardines

Photo by: Joey De Leo
Comments: 0
 

Recipe

These came in especially handy for Gwyneth when our table was covered with plates of all kinds of pork. It’s important to keep everyone happy!

Yield: 4 servings

Ingredients

  • 1 pound sardines, cleaned and scaled
  • Extra virgin olive oil
  • Coarse sea salt
  • 1 lemon, preferably from Valencia, cut into 4 or 8 wedges

Directions

Rub the sardines with just enough oil to make them slick, and sprinkle with salt. Put over a hot grill fire and cook until well marked with grill marks, 3 to 4 minutes; when the sardines are ready to be turned, they will release easily from the grill. Using a spatula, carefully turn and cook for 3 more minutes, or until just opaque throughout. Transfer to a platter, sprinkle with salt, and drizzle with a little more olive oil. Serve with the lemon wedges.


© 2008 Frappe Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information is based on using 2 tablespoons of olive oil to coat the sardines.

301kcal (15%)
450mg (45%)
21mg (35%)
37mcg RAE (1%)
489mg
47mg
28g
0g
1g
3g
161mg (54%)
864mg (36%)
3g (13%)
20g (30%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucid-food Lucid Food
by Louisa Shafia
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?