How to cook Charmoula Grilled Sardines with Karen Barnaby and the David Suzuki Foundation.
Charmoula Grilled Sardines
Serves 4
8 large, fresh whole sardines, scaled and gutted
3 cloves garlic, minced
3/4 teaspoon (4 mL) sea salt
2 Tablespoons (30 mL) red wine vinegar or lemon juice
1/4 cup (60 mL) extra-virgin olive oil
1/2 cup (125 mL) chopped fresh cilantro
1/2 cup (125 mL) chopped fresh parsley
2 teaspoons (10 mL) sweet paprika
1 teaspoon (5 mL) ground coriander seeds
1 teaspoon (5 mL) ground cumin seeds
Pinch of hot red pepper flakes
Lemon wedges for serving
Score both sides of the sardines in 3 places, evenly spaced. Place the sardines in a single layer in a nonreactive dish. Mix the remaining ingredients in a bowl, pour over the sardines and turn the sardines to coat with the mixture. Cover and let marinate, refrigerated, for 1 hour.
To broil, heat the broiler on high and place the sardines and any marinade in the dish on a rimmed baking sheet. Place 6-inches or so from the heat and broil until the skin is browned and crispy, about 3 - 4 minutes. With a thin bladed turner gently turn the fish over and broil the other side until done, another 3-4 minutes
To grill, heat the grill to high then lightly oil the grill grate. Place the fish on the grill presentation side down. Grill until the skin is browned and crispy, about 3 - 4 minutes. With a thin bladed turner gently turn the fish over and grill the other side until done, another 3-4 minutes. Serve with lemon wedges.
