Any tips for grilling fresh sardines?

[nadellii]

I’ve been in such a seafood mood lately and today I got really lucky — my local fishmonger had fresh sardines! I had him clean them for me, and now I’m excited to grill them at home. I’ve eaten sardines plenty of times in Greece, especially at seaside tavernas, but I’ve never tried making them myself.

What’s the best way to grill them so they come out like they do in Greece — smoky, juicy, and full of flavor? Do you season them simply with salt, lemon, and olive oil, or is there a marinade that works best? Also, any tips for preventing them from sticking to the grill would be much appreciated. Thanks so much!

 

[k_tsoukalas]

Fresh sardines on the grill are such a treat — they instantly bring me back to summer evenings in Greece. The good news is, they’re best kept simple. A drizzle of olive oil, a sprinkle of sea salt, and maybe a touch of oregano are really all you need. Brush the sardines lightly with oil before grilling, which helps with flavor and sticking.

Make sure your grill is very hot before you put them on. That way, the skin sears quickly and won’t tear. If you’re worried, you can use a grill basket or lay them on a piece of foil brushed with oil, but direct contact with the grates really gives that authentic smoky flavor.

Once they’re done, squeeze fresh lemon over the top and serve immediately. No need for a heavy marinade — the freshness of the fish shines best when you keep it light and Greek-style.