Grilled sardines with grilled white onion, zucchini and cherry tomatoes

I know that grilled sardines are common in the med. and I also know that having a BBQ usually isn't that normal for November but the other day I was at my favorite little market and the sardines were huge, fresh and shinny!  So I grabbed a dozen or so came back to la casa and threw them on the grill.  An american couple was visiting and they had never had sardines before except for the ones in the can (which are very healthy as well).  They tried these little guys and loved them.  I think because of the dark meat and high oil content it really  grabs onto the smoke flavor. We drank a local bottle of crisp, dry rose with the sardines and it was a perfect match. Here is a simple recipe if you can find them.  It will be worth it, I promise.

Grilled Sardines with grilled white onion, zucchini & cherry tomatoes

by Jeff Harter

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: grill entree gluten-free low-carb nut-free soy-free sugar-free Sardines Mediterranean

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Sardines are loaded with Omega-3. They also contain nucleic acids. Sardines are not farmed therefore organic and free range. And when grilled are super tasty.

Ingredients (serves 4)

Sardines

• 16 Large very fresh sardines
• olive oil
• salt and pepper

Vegetables

• 2 white onions
• 2 zucchinis
• 16 large cherry tomatoes
• olive oil
• salt and pepper

Instructions

Sardines

• Have the fish monger descale and gut the sardines.
• Stoke the BBQ.
• The secret to any fish not sticking on the grill is:
• 1. Dry the fish really well with paper towels.
• 2. Have the grill HOT!
• 3. Wipe the grill down with oil right before placing the fish on it.
• 4. Don't salt the fish before you put it on the grill.
• 5. Leave the fish on the grill without moving it so the skin crisps.
• 6. Cover the fish well with olive oil.
• So do all of these steps with the sardines. And cook for about 5 mins on each. Then add a little salt and pepper.

Vegetables

• Cut the onions in 1/2 inch slices leaving the skins on.
• Cut the zucchini in 1/4 inch slices at an angle.
• Cut the tomatoes in half.
• Toss onions and zucchini in bowl with olive oil, salt and pepper.
• Place on grill and cook until lightly browned on each side.
• Tomatoes do the same as onions and zucchini.
• Place grilled vegis on plate then place 4 sardines on one side.
• Serve with a slice of lemon.

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