Grilled Sardines

I found these lovely, fresh sardines at Whole Foods today. They’re a pain to clean, not the least because they’re so small (about five inches max). You have to scale them, cut the head off, trim the dorsal fin, gut them, remove the spinal column, and butterfly them.

I did all that for this batch and then drizzled them liberally with olive oil. I added a sprinkle of cracked black pepper and fleur de sel and then I dropped them (skin side down first) on a hot grill. Cooked for three minutes, carefully flipped them, and finished them on the reserve side.

I served them over a little homemade pomodoro sauce, added a touch more extra virgin olive oil, and ate them with great enthusiasm. They were fantastic!

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