sardines grilled in fig leaves

sardines.jpg

Fig leaves impart a subtle flavor to fish they’re cooked with—almost a coconut fragrance that goes well with lime. The leaves also hold in moisture and prevent sticking and charring.

Sardines Grilled in Fig Leaves recipe

Serves 2 (multiply as needed)

Ingredients:

  • 4-6 sardines (depending on size, which is highly variable), gutted and scaled

  • Fresh fig leaves: 1 per sardine. Choose leaves that are large enough to wrap the fish without totally swallowing them up (tails and heads still peep out)

  • Sea salt & ground pepper

  • Extra virgin olive oil

  • Lime (or lemon) wedges to serve

  • Optional: red pepper flakes to serve

Instructions:

  1. Preheat grill. Meanwhile, pat sardines dry and season them with salt and pepper on the outsides, and in the cavities. Rub with a little olive oil. Very carefully wrap the leaves around each fish, tucking in ends under the fish as best you can. The important thing is that the fish are mostly wrapped and have something between them and the grates.

  2. Once grill is preheated, lower the heat. Place each fish on the grill and close the cover. The leaves will wilt and kind of shrink wrap around the fish as they cook. Cooking time is variable depending on fish size and type of grill, but just check frequently. For smaller fish, cooking time may be as little as 2 minutes per side; larger fish will require more. Fish are done when flesh is opaque and white. You can check behind the gills or in the cavity of one of the fish to be sure.

  3. Serve right away with lime wedges, flaky sea salt, and red pepper flakes.