Very fresh sardines have a sweet and delicate flavor. And they’re a rich source of calcium and potassium.
- Yield: 4 Servings
- Preparation Time: 25 Minutes
- 16 sardines, scaled, gutted, and trimmed
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 tsp ground coriander
For the Harissa Dressing
For the Salad
- large handful of cilantro
- 2 Little Gem lettuces, finely sliced
- 1 grated lemon juice and zest
- pinch of sugar
- 3 tbsp extra virgin olive oil
How to Make It
- Preheat a grill until the coals are glowing and gray in appearance.
- Cut three slashes in either side of each sardine. Brush with olive oil and season generously with salt, pepper, and ground coriander. Set aside.
- To make the dressing, whisk together the oil, harissa, honey, and lime zest and juice, season, and add more honey if necessary to balance the acidity of the lime. Set aside.
- Prepare the salad: toss the cilantro with the lettuce and pile onto a large, flat serving dish. Whisk together the lemon zest, juice, sugar, and olive oil. Season and drizzle over the salad.
- Cook the sardines on the grill (or under a preheated broiler) for 2–3 minutes or until the flesh is white and opaque. Brush with the harissa paste and grill the other side for another 30 seconds. Pile onto the cilantro salad and serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.