Grilled Sardines With Luques Olive-Date Tapenade & Lime Coriander Yogurt

Executive Chef Paul Kahan
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

-8-12 impeccably fresh sardines

For the tapenade:

-1/2 cup of pitted luques olives. If no luques olives are available, choose a diferent

large, firm, green olive.

-8 dried and pitted dates

-1 anchovy filets

-1 teaspoon capers

-2 Tablespoons Extra Virgin Olive oil

-microplaned zest and juice of 1 orange

-1 Tablespoon sherry vinegar

-1 clove of garlic

-salt and pepper to taste

For the yogurt:

-1/2 cup greek yogurt

-zest of 1 lime

-1 teaspoon of toasted coriander seed, lightly ground in a spice mill or mortar and pestle

-salt and pepper to taste



About half an hour before you plan to serve the sardines, season them lightly with salt and pepper, and place them on a paper towel uncovered in your refrigerator.


Light your grill to its highest possible setting. (If you are using a wood grill, light a large fire and let it burn down to glowing hot embers before cooking.)


To make the tapenade, place the anchovy, capers, orange zest and juice, vinegar, and garlic in a food processor, and blend until relatively smooth.


Roughly chop the olives and dates and place them in a mixing bowl. Add the olive oil and contents of the food processor, season with salt and pepper, and mix with a spatula. Taste the tapenade, adjust the seasoning if necessary and hold at room temperature until service.


For the yogurt, combine all of the ingredients in a bowl and mix. Season with salt and pepper, and refrigerate until service.


At the grill: before you place it over the grill, spray or brush your grill grate liberally with a nonstick oil product (such as Pam) or olive oil. Place the grate on the grill, and let it heat for at least 10 minutes.


When the grate is hot, lay the sardines on the grill. DO NOT TRY TO MOVE THE SARDINES. The more you move them the more they will break.


After 2-3 minutes, flip the sardines delicately with tongs or (better yet) a metal spatula. After 1-2 more minutes, the sardines are done. Remove them from the grill.


Working quickly, spread the yogurt on the bottom of a platter. Line the sardines up over the yogurt and spoon the tapenade over the top of the sardines. Serve immediately with a wedge or two of lemon.

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