Grilled sardines on the bbq

Preparation :4h Cooking :10 min
Difficulty :easy
Servings :4

Here is a taste that reminds me of Spain. These grilled sardines won’t stay for long in the middle of the table. To enjoy with a cold white Chablis wine and a fresh bread baguette!


  • 20 fresh sardines, scaled and with guts removed
  • Juice of 2 limes
  • 2 tablespoons of paprika
  • 3 garlic cloves, finely chopped
  • Handful fresh coriander, coarsely chopped
  • 1/4 cup olive oil
  • Salt and ground pepper


  • In a big bowl, combine all the ingredients and whisk lightly, except the sardines. Season generously with salt and pepper.
  • Cleaning the sardines : remove the scales by rubbing them gently with your fingers under lukewarm water. After, make a small incision on the belly from the neck to the tail then scrape with one finger then pull to remove the guts. Rinse gently. Ask your fish merchant to clean them for you, some will do it!
  • Drop the sardines in a big air tight container and pour the marinade on top. Make sure the mix is going everywhere on and in the sardines! Close lid and put in fridge for 4 hours.
  • Preheat the bbq at 400°F.
  • On a hot and oiled grill, cook the fish for about 4-5 minutes on each side or until they are nicely grilled. Flip over only once and be careful, they are really fragile!
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Our wine stewards suggest

+- 15$ Gazela Vinho Verde

The vinhos verdes are often snobbed. Yet, they are wines that are quench thirsting and festive, making them perfect for grilled sardines…

+- 30$ La Moussière Sancerre 2014

Sancerre equals sauvignon and minerality. With its citrus and chalk notes, bring on the sardines!

La 4ième dimension, Les Grands Bois

Is there anything better than a beer matured in oak barrels, oak barrels that previously contained a Brandy apple, to drink along with an apple pie with calvados? With a 10% alcohol content, you will barely taste it. Instead, you will taste aromas of wood, fruit and clove that will evoke the taste of the pie.

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