Grilled Gremolata-Stuffed Sardines
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.
- 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.