Spanish Grilled Sardines with Crispy Skin
47kcal
Ingredients
- 12 fresh whole sardines approximately 800 g–1 kg (1¾–2¼ lb) in total
- 1 tbsp coarse sea salt or to taste
- 1 tbsp olive oil for lightly oiling the grill grate or fish basket
- 2 lemons cut into wedges
For serving (optional)
- Fresh flat-leaf parsley
- Crusty bread
- Extra virgin olive oil
Method
- Prepare the charcoal barbecue and allow the coals to burn until they are glowing and covered with a thin layer of gray ash. Set up the grill for direct, medium-high to high heat, approximately 230–260°C (450–500°F) at grate level. You want strong, even heat without large flames reaching the fish.
- Prepare the sardines. If they have already been cleaned by your fishmonger, check that the cavities are free of any remaining innards. Otherwise, leave them whole and clean them according to your preference. Rinse briefly only if necessary, then dry the skin and cavities thoroughly with paper towels.
- Keep the sardines chilled until shortly before cooking. Just before placing them on the grill, season both sides with coarse sea salt. Brush the fish very lightly with olive oil if desired.
- Clean the hot grill grate thoroughly with a grill brush or scraper suitable for your barbecue. Lightly oil the grate using folded paper towels held with long tongs. If using a fish grilling basket, oil the inside of the basket lightly before arranging the sardines in a single layer.
- Place the sardines directly over the hot coals, leaving a little space between each fish. Grill without moving them for approximately 3–4 minutes, depending on their size.
- When the skin is golden, lightly blistered and beginning to crisp, carefully turn the sardines using a wide fish spatula. If using a grilling basket, turn the entire basket in one movement. If the skin is sticking, give it a little more time before trying again.
- Grill the second side for another 3–4 minutes, until the skin is crisp and the flesh is cooked through. The fish should be opaque and separate easily from the backbone. For a food-safety check, the thickest part should reach 63°C (145°F).
- Transfer the sardines carefully to a warm serving platter. Serve immediately with lemon wedges, crusty bread and, if desired, a little fresh parsley and extra virgin olive oil.
- Squeeze the lemon over the fish just before eating rather than before grilling, so the skin has the best chance of staying crisp.
Nutrition
Calories47kcalCarbohydrates5gProtein1gFat4gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat3gSodium1745mgPotassium75mgFiber2gSugar1gVitamin A12IUVitamin C29mgCalcium15mgIron0.4mg
Notes
Choose fresh sardines: Look for bright, clear eyes, shiny skin and a fresh, mild sea smell. The flesh should feel firm. Avoid fish with a strong sour, rancid or ammonia-like odor.
Whole or gutted? Sardines are often grilled whole in Spain. For home cooking, you can ask your fishmonger to remove the innards while leaving the heads, tails and skin intact. The grilling technique works with either preparation.
Dry the skin: Excess moisture makes browning more difficult. Dry the sardines thoroughly before grilling.
When to salt: Season just before grilling. If you prefer to salt earlier, dry any moisture from the surface again before cooking.
Grill temperature: Use strong direct heat over glowing coals. Avoid tall flames, which can burn the skin before the fish cooks through. Sardines contain natural oils that may cause flare-ups.
Don't turn too early: Let the skin develop a crust before moving the fish. Trying to lift it too soon is one of the main reasons the skin tears.
Use a fish basket: A double-sided fish grilling basket is especially useful for small fish and makes turning them much easier.
No lemon marinade: Add lemon juice after cooking. Marinating the fish in lemon before grilling introduces moisture and acidity that work against the crisp skin we're trying to achieve.
Cooking time: Small sardines may need only 2–3 minutes per side, while larger ones can take 4 minutes or a little longer. Check doneness rather than relying only on the clock.
Food safety: Cook fish to 63°C (145°F), or until the flesh is opaque and separates easily. Keep raw fish refrigerated and avoid cross-contamination.
Serving: Sardines are at their best straight from the barbecue. Serve with lemon wedges, crusty bread, a tomato salad or roasted peppers.