Grilled Sardines with Spicy Chermoula
& Sea Salt
Chef Kris Wessel, formerly of Elia Restaurant – Bal
Adapted by StarChefs
Yield: 4 Servings
Chermoula is a Moroccan sauce typically used as a marinade for
fish. Here it is used as a garnish for the grilled sardines.
- 4 fresh whole sardines, scaled
- 3 Tablespoons coarse sea salt
- 2-3 Tablespoons olive oil
- ½ cup preserved lemon
- 4 cloves garlic
- 4 Tablespoons cilantro leaves
- 4 Tablespoons parsley, chopped
- 1/8 teaspoon saffron
- ½ paprika
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 2 Tablespoons lemon juice
- 4 Tablespoons olive oil
- 1 bunch watercress
- 1 fresh lemon, cut in wedges
Generously season sardines with salt and let stand for 1 hour. Rinse
off salt and pat fish dry with paper. (Salting the sardines before
cooking results in a firmer flesh.
Place Chermoula ingredients in food processor and blend well.
Brush sardines with olive oil. Place on grill and cook for 3 to
4 minutes on each side, depending on size.
Arrange watercress on a platter. Set grilled sardines on top of
watercress and dot the chermoula around the platter. Serve with
lemon wedges and a small dish of coarse sea salt.
A Fino Sherry such as the Domecq La Ina Fino Sherry