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Grilled Fresh Sardines

The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil. The oil delivers omega-9s, which, like omega-3s, lower "bad" cholesterol.

  • Servings: 4
  • Yield: Serves 4
Grilled Fresh Sardines

Photography: Lara Robby

Source: Martha Stewart Living, August 2007


  • 8 medium whole fresh sardines (about 1 pound total), gutted, rinsed inside and out, and patted dry
  • 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 6 inch baguette (about 4 ounces), cut diagonally into 16 thin slices
  • 1 garlic clove, peeled
  • Vegetable-oil cooking spray
  • 1 lemon, cut into wedges, for serving


  1. Brush both sides of fish using 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.

  2. Rub cut sides of bread with garlic. Brush with remaining oil, and sprinkle with remaining salt and pepper.

  3. Heat a grill pan over medium-high heat. Coat with cooking spray. Grill bread until crisp, about 1 minute per side. Grill sardines until cooked through, about 2 minutes per side. Serve on a platter with bread and lemon wedges.

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