Grilled Local Anchovies – a delicious recipe with anchovies, lemons, extra-virgin olive oil, salt, Italian flat-leaf parsley, olives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat charcoal grill.
2
Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact.
3
Remove the fins.
4
Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine.
5
Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail.
6
Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white.
7
Transfer to a large serving platter, arranging the anchovies skin side up on the platter.
8
Squeeze a little lemon juice over the fish.
9
Drizzle with olive oil and season with sea salt and pepper.
10
Sprinkle the parsley and olives over the anchovies and serve immediately.
271
kcal
Calories
29
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound fresh anchovies, 2 lemons, 4 ounces extra-virgin olive oil, Sea salt and fresh ground black pepper, and more.
Yes, Grilled Local Anchovies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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