Grilled Moroccan Sardines
Published February 23, 2002
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds sardines, scaled and cleaned (heads and tails left on)
3 garlic cloves, peeled and crushed to a paste
Finely grated zest and the juice of 1 lemon
3 tablespoons olive oil
1 ½ tablespoons chopped fresh cilantro
1 ½ tablespoons chopped fresh parsley
2 teaspoons paprika
1 teaspoon ground coriander
Pinch each saffron threads and hot-red-pepper flakes
1 teaspoon kosher salt
Nutritional analysis per serving (4 to 6 servings)
2 grams carbs; 91 milligrams cholesterol; 268 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 1 gram fiber; 409 milligrams sodium; 31 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place sardines in a single layer in a nonreactive dish. Mix the remaining ingredients in a bowl, pour mixture over the sardines and turn sardines to coat. Cover and let marinate 1 hour.
- Step 2
Grill or broil sardines until cooked through, about 2 minutes on each side.
Private Notes
Comments
Marinade was excellent without the cilantro. The gas grill was on medium high and I cooked the sardines one minute on one side and two on the other. They were tender and superbly moist.Think the marinade would be great with other fish such as trout, halibut etc.
Not Moroccan without the cilantro