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Grilled Fresh Sardines with Fennel and Preserved Lemon

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Grilled Fresh Sardines with Fennel and Preserved Lemon

Grilled Fresh Sardines with Fennel and Preserved Lemon

amanda

Equipment

  • - Grill Heat-Resistant Tray

  • - Chef's Knife

  • - Cutting Board

  • - Grilling Brush or Spatula with Stainless Steel Tips

  • - Mandoline Slicer (optional)

  • - Preserved Lemon Jar

  • - Non-Stick Baking Sheet (optional)

  • - Oil Sprayer or Brush

  • - Digital Meat Thermometer (optional)

  • - Foil Packets or Grilling Steamer Basket

  • - Electric Grill

  • - Dutch Oven

  • - Fish Forks/Tongs Set

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges

  • 1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)

  • 4 teaspoons finely chopped rind (zest and white pith) from preserved lemon

  • 1/4 teaspoon fennel seeds, crushed

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup water

  • 12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact

  • 3 tablespoons extra-virgin olive oil

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon crushed fennel seeds

  • 1/8 teaspoon black pepper

  • 2 teaspoons fresh lemon juice

  • 1/3 cup coarsely chopped fresh dill

  • a well-seasoned ridged grill pan

Instructions

1

Instruction 1

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
2

Instruction 2

Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
3

Instruction 3

Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
4

Instruction 4

Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.
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