sardine skewers

spiedini di sarde

4 servings

The Italians have a way with sardines, and these skewers are no exception. The herby breadcrumb coating adds a welcome crunch while the grilled lemon slices, delicious on their own, brighten up the full flavored fish.

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Ingredients

4 ounces rustic bread, crusts removed, cut into 1/2-inch cubes (about 2 1/2 cups)
1 tablespoon extra-virgin olive oil plus more for grill
Fine sea salt
2 lemons
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh marjoram
1 tablespoon finely chopped fresh thyme
8 fresh sardines, cleaned, boned and butterflied
Freshly ground black pepper

Instructions

Heat oven to 375º.

Put bread cubes on a baking sheet; drizzle with oil and sprinkle with ⅛ teaspoon salt. Toss to coat, then spread in a single layer. Bake cubes until golden, about 10 minutes.

Meanwhile, finely zest 1 lemon into a wide shallow bowl (save zested lemon for another use). Add mint, marjoram and thyme to bowl; stir to combine.

Remove bread cubes from oven and let cool completely, then pulse in a food processor until coarsely ground. Add to bowl with lemon and herbs; stir to combine. Thinly slice remaining lemon crosswise; remove seeds; set slices aside.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Season sardines with salt and pepper, then dredge sardines in breadcrumb mixture, pressing gently to help mixture adhere; thread onto 8 skewers. Season lemon slices with salt.

Grill lemon slices and skewers on lightly oiled grill rack, turning frequently, until slices are deep golden and fish are opaque, about 4 minutes for slices and 6 minutes for skewers. Transfer slices and skewers to serving plates.

Photo by Nina Choi

August 2010