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Elia Restaurant
9700 Collins Ave.
Bal Harbour, FL 33154
(305) 866-2727

Grilled Sardines with Spicy Chermoula & Sea Salt
Chef Kris Wessel, formerly of Elia Restaurant – Bal Harbour, FL
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.

Ingredients: Grilled Sardines with Spicy Chermoula & Sea Salt On StarChefs

    Sardines:
  • 4 fresh whole sardines, scaled
  • 3 Tablespoons coarse sea salt
  • 2-3 Tablespoons olive oil
    Chermoula:
  • 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
    Garnish:
  • 1 bunch watercress
  • 1 fresh lemon, cut in wedges
Method:
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.

Wine Pairing:
A Fino Sherry such as the Domecq La Ina Fino Sherry

 

Are you low carb conscious?


Published: July 2004

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