Such a quick meal to make but full of nutrients, sustainable and low in mercury.
Grilled Sardines or Smelts
4 garlic cloves, pressed
1 TBSP smoked or regular paprika
1/4 tsp red pepper flakes
2 TBSP olive oil
1 TBSP fresh rosemary, minced (or 1 tsp dried rosemary)
zest of 1 lemon
around 8 sardines or 12 smelts (guts removed)
- Combine everything (except the fish) in a large resealable bag or bowl. Add smelts or sardines. Marinate for 2-4 hours in the fridge.
- Grill over medium heat for 6-8 minutes until cooked through and lightly charred. Serve with fresh herbs and lemon wedges.