We've been on the lookout for sardines ever since we had them a few years back at Sea Rocket Bistro. When fresh pacific sardines showed up at Catalina Offshore last week, we jumped at the chance to get some.
After gutting them (they had already been scaled), the prep was a simple marinade of garlic, lemon juice, parsley, salt, pepper, and just a drizzle of olive oil.
A wooden skewer through the mouth and down the center keeps them flat and makes them easier to eat.
A few minutes on the grill, and they are done:
To eat them, you grab the skewer and use a fork, starting just below the head, to peel away the meat from each side. If you do it right, the bones stay on your plate and you get a nice sardine filet.
Sardine filet not pictured above because it was in my belly.
Hey Mike - If you ever get the chance to grill them over olive wood or binchotan.....man, it just takes it to another level!
ReplyDeleteHi Kirk - I can definitely picture that being good!
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