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Grilled Monterey Sardines with Lemon and Herbs

4.8

(6)

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Grilled Monterey Sardines with Lemon and HerbsJosé Picayo

Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.

Sardine shortcut:

Place two cans of drained oil-packed sardines (visible bones removed), 1/4 cup chopped red onion, 1/4 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves, and pinch of salt in the processor; blend to combine. Add a couple tablespoons each of lemon juice and olive oil; process until smooth. Spread on toasted baguette slices. Sprinkle with grated lemon peel and chopped cilantro and drizzle with olive oil.

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