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Grilled Sardines



  • 1.

    Use your fingers to spread ½ tablespoon of olive oil over the skin of each sardine

  • 2.

    Roll the sardines in the Panada, pressing down a bit to make sure the coating sticks

  • 3.

    Carefully oil the grill grate

  • 4.

    Place the fish on the grill with a few inches between them

  • 5.

    Grill 2 to 4 minutes per side

  • 6.

    Remove the sardines from the grill and place them on a platter and drizzle them with remaining olive oil, squeeze the halved lemon over them, and scatter the minced parsley over the platter

  • 7.

    Serve with the slices of lemon alongside

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Grilled Sardines.


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Posted by fever2Report
great: but what is panada?