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Grilled Sardines over Wilted Baby Arugula


Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection.

  • Servings: 4


  • 2 large bunches of baby arugula, trimmed
  • 16 fresh sardines, gills and innards removed
  • 2 teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for garnish


  1. Prepare a stove-top griddle or outdoor grill. Rinse the arugula, shaking off any excess water. Arrange on a large platter and set aside.

  2. Rinse the sardines in cold water, rubbing to remove the scales. Wipe dry. In a bowl, combine the sardines and olive oil and toss to coat. Grill over very hot coals or heat about 2 to 3 minutes per side, or until the sardines are crispy and golden. Season with salt and pepper. Transfer immediately to the arugula-lined platter and serve with lemon wedges.

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