Serves 6
33 min
Grilled Sardines with Smoky Moroccan Herb Marinade
Recipe GLPR8b76811b09f1b7
Delicate butterflied sardines are coated in a fragrant North African spice blend featuring cilantro, parsley, garlic, paprika, and cumin, then grilled until flaky and tender. This light, smoky preparation celebrates the natural richness of fresh sardines with minimal ingredients and maximum flavor—perfect for a casual summer meal. Served with fresh lemon wedges.
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Ingredients
5 tablespoons Extra-virgin olive oil
1 cup Fresh cilantro leaves and tender stems, finely chopped
1 cup Fresh flat-leaf parsley leaves and tender stems, finely chopped
2 tablespoons Fresh lemon juice
3 Garlic cloves, minced
2 teaspoons Sweet paprika
2 teaspoons Ground cumin
1 teaspoon Harissa paste (optional)
1¼ teaspoons Kosher salt
1¼ pounds Fresh sardines, cleaned, butterflied, and deboned
Lemon wedges, for serving
Directions
In a small bowl, whisk together the olive oil, cilantro, parsley, lemon juice, minced garlic, paprika, cumin, and harissa if using. Season the herb mixture with salt and stir to combine thoroughly.
Pat the sardines dry with paper towels. Divide the herb mixture evenly among the butterflied sardines, pressing it gently onto both sides of each fish. Allow to rest at room temperature for 10 minutes to let the flavors meld.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Carefully arrange the sardines on the hot grill, skin-side down first. Grill for 3 to 4 minutes until the skin is crispy and light char marks appear, then gently flip using a wide spatula.
Grill the flesh side for another 2 to 3 minutes until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F. Avoid moving the fish around unnecessarily to prevent falling apart.
Transfer the grilled sardines to a serving platter and serve immediately with fresh lemon wedges on the side.
