Grilled Moroccan Sardines

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
135
FAT
35%
CHOL
0%
SOD
40%

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Ingredients for 4 servings

2 teaspoons paprika

3 tablespoons olive oil

Pinch each saffron threads and hot-red-pepper flakes

1 teaspoon kosher salt

1 1/2 tablespoons chopped fresh parsley

Finely grated zest and the juice of 1 lemon

2 pounds sardines, scaled and cleaned (heads and tails left on)

3 garlic cloves, peeled and crushed to a paste

1 teaspoon ground coriander

1 1/2 tablespoons chopped fresh cilantro

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