Feast of Seven Fishes: Whip Up These Grilled Sardines

east of Seven Fishes - Grilled Sardines
Photo by LunahZon

Fish No. 1

Our first fish of the feast is a smoky, juicy mesh of grilled flavors: baby daikon radish, grilled apple and fennel frond salad, and grilled grapefruit vinaigrette married with that tastiest of tiny fish. Move over, tuna—the sardine is how we bring in the season.

Grilled Sardines

INGREDIENTS:
12 medium or large sardines, cleaned
Bunch of baby daikon radishes
Small bunch of fennel fronds (cut from Fennel bulb)
1 Green Apple
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground pepper
1/2 cup Chives
Lemon wedges

DIRECTIONS:
Prepare a hot grill, ensuring that the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper. Slice radishes lengthwise, and cut grapefruit in half. Toss with olive oil, and season with salt and pepper. Place on a tray, and set aside.
Cut apples into half moons. Break off about 1/4 cup fennel fronds from stems. Cut up chives. Place all into a bowl and set aside.
When the grill is ready, place grapefruit and radishes flesh side down on center of grill—roughly 4-5 minutes. Remove grapefruit and radishes.
Make Grapefruit vinaigrette. (see below)
Return to grill and place the sardines directly over the heat, working in batches if necessary. Grill for a minute or two on each side, depending on the size. Using tongs or a wide metal spatula, transfer from the grill to a platter.
Add grilled grapefruit vinaigrette into the bowl of apples, fennel fronds,and chive. Sprinkle salad and radishes over the top of the sardines on the platter.

Grilled Grapefruit Vinaigrette

INGREDIENTS:
1/4 cup of freshly squeezed grapefruit juice (about a large grapefruit) 1/4 – 1/3 cup extra virgin olive oil (preferably grapefruit olive oil)
1 teaspoon honey or agave nectar
Pinch of salt and freshly ground pepper

DIRECTIONS:
Combine all ingredients in a jar or container with a tightly sealed lid. Shake vigorously until well combined. Taste for sweetness, add salt and pepper and adjust. Spoon over and mix with green apple and fennel frond salad.
Store in refrigerator for up to 3 days and use for other salads.

We’ll be sharing a dish from our feast with The Plaid Penguin and Clean Catch Fish Market daily until Christmas Eve. Check in tomorrow! And for more delicious fishy recipes, visit cleancatchfish.com.

See the rest of the feast