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Grilled Sardines with Cold Bean Salad

Prep time 30 mins
Yield Serves 4
If only all sardine dishes tasted as good as this one, everyone would be converts to this delicious and sustainable Western fish that's full of healthful oils. Using the dressing as a marinade for both the sardines and the bean salad is a great way to ensure the flavors meld well.


  • 1 teaspoon minced garlic
  • 1/4 cup fresh lemon juice
  • About 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 whole sardines (1 1/4 lbs. total), cleaned and backbones removed
  • 2 cans (15 oz. each) cannellini beans, drained
  • 1 cup halved grape tomatoes
  • 1 cup curly parsley leaves

Nutrition Information

  • calories 520
  • caloriesfromfat 49 %
  • protein 22 g
  • fat 30 g
  • satfat 12 g
  • carbohydrate 28 g
  • fiber 9.5 g
  • sodium 1019 mg
  • cholesterol 39 mg

How to Make It

  1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, whisk together garlic, lemon juice, 1/2 cup oil, salt, and pepper. Pour 1/4 cup dressing over sardines in another medium bowl and let sit 10 minutes.

  2. Meanwhile, add beans, tomatoes, and parsley to remaining dressing and toss to coat.

  3. Using a wad of oiled paper towels and tongs, oil cooking grate. Starting with skin side down, cook sardines, turning once, until cooked through and dark grill marks appear, about 5 minutes.

  4. Divide bean salad among 4 plates. Top each with 2 sardine pieces.

  5. Note: Nutritional analysis is per serving.