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Recipe Detail Page
Grilled Sardines with Olive Chimichurri and Heirloom Tomatoes
Summer 2024
With omega-3 fatty acids, vitamins and minerals, sardines are a powerhouse of health benefits. In this rustic, summery fish dish, smoky grilled sardines are paired with a zippy sauce of green olives and herbs. A colourful bed of sliced heirloom tomatoes provides a stunning background and a sweet, juicy contrast to the fish. Since not every fish counter has sardines, it’s best to call around first. They’re messy to clean, so leave the fuss to the fishmonger.
Serves 4 to 6
5 large garlic-stuffed green olives, finely chopped
3 tbsp (45 mL) finely chopped flat-leaf parsley
3 tbsp (45 mL) finely chopped cilantro
3 tbsp (45 mL) finely chopped mint
1/4 cup (60 mL) extra virgin olive oil, plus more for brushing
Finely grated zest of 1 large lemon
2 tbsp (30 mL) fresh lemon juice
1 tbsp (15 mL) olive brine
3/4 tsp (4 mL) dried chili flakes
Fine sea salt to taste
1/2 lemon
6 large fresh sardines, cleaned
2 large heirloom tomatoes, cut in
1/4-inch (5‑mm) thick rounds
1 cup (250 mL) heirloom cherry tomatoes, halved
Mint leaves to garnish
1. To make chimichurri sauce, place olives, herbs, olive oil, lemon zest and juice, brine and chili flakes in a medium bowl. Season with salt, keeping in mind olives are salty. Mix until combined. Set aside until ready to use. (Chimichurri will keep, covered and refrigerated, up to 1 day.)
2. Preheat grill to high. Thoroughly clean and oil grill to prevent fish from sticking.
3. Place lemon half on grill, cut side down. Grill until nicely charred, about 5 minutes.
4. While lemon is grilling, brush sardines with olive oil and grill until cooked through, 2 to 3 minutes per side.
5. While sardines are grilling, arrange tomatoes on a large platter. Drizzle with 1 tbsp (15 mL) chimichurri. When sardines are done, arrange on top of tomatoes. Drizzle with remaining chimichurri. Garnish with fresh mint leaves and grilled lemon half.
Serves 4 to 6
