Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor. This recipe first appeared in our April 2014 issue with Mary Sue Milliken's story Forgotten Fish.
Grilled Gremolata-Stuffed Sardines
**FROM SAVEUR ISSUE #164**
Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.
Yield: serves 5-7
1⁄3 cup olive oil
1⁄4 cup minced parsley
1⁄4 cup minced thyme
20 cloves garlic, minced
Zest of 2 lemons, plus wedges for serving
Kosher salt and freshly ground black pepper, to taste
16 fresh sardines, cleaned, rinsed, and dried
Stir oil, parsley, thyme, garlic, zest, salt, and pepper in a bowl. Stuff each sardine with about 1 tbsp. garlic mixture. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Grill sardines, flipping once, until slightly charred and cooked through, 4–6 minutes. Serve with lemon wedges.