Grilled Sardines and Okra with Black Garlic Aioli

Name: Grilled Sardines and Okra with Black Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 fresh sardines, butterflied; 1/2 small onion, thinly sliced; 1/2 small fennel bulb, thinly sliced; 1 carrot, thinly sliced; 1 celery rib, thinly sliced; 10 thyme sprigs; 1/2 cup verjus (see Note); 1/4 cup rice vinegar; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup canola mayonnaise; 1 tablespoon lemon juice; 1/2 tablespoon black garlic (see Note); 1/2 teaspoon harissa; 1 bunch watercress, torn; 1 pound okra; 1 pint grape tomatoes

Servings: persons

12 fresh sardines, butterflied
1/2 small onion, thinly sliced
1/2 small fennel bulb, thinly sliced
1 carrot, thinly sliced
1 celery rib, thinly sliced
10 thyme sprigs
1/2 cup verjus (see Note)
1/4 cup rice vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup canola mayonnaise
1 tablespoon lemon juice
1/2 tablespoon black garlic (see Note)
1/2 teaspoon harissa
1 bunch watercress, torn
1 pound okra
1 pint grape tomatoes

1
Spread the sardines in a 9-by 13-inch glass or ceramic baking dish and cover them with the onion, fennel, carrot, celery, thyme, verjus and vinegar.
2
Add 1/4 cup of the oil and season with salt and pepper.
3
Cover and refrigerate for 1 hour.
4
In a small bowl, whisk the mayonnaise with the lemon juice, black garlic and harissa.
5
Line a platter with the watercress.
6
Light a grill or preheat a grill pan and oil the grates.
7
Remove the sardines from the marinade and grill over high heat, turning once, until cooked through, about 4 minutes.
8
Transfer the sardines to a work surface and let cool slightly.
9
Pull out the bones, then transfer the sardines to the platter.
10
Preheat a vegetable grilling basket.
11
In a bowl, toss the okra with 1 tablespoon of the oil and season with salt and pepper.
12
Grill the okra in the basket over high heat, turning occasionally, until tender and lightly browned, about 5 minutes.
13
Transfer to the platter.
14
In the same bowl, toss the tomatoes with the remaining 1 tablespoon of oil and season with salt and pepper.
15
Grill the tomatoes in the basket, turning occasionally, just until charred, about 3 minutes.
16
Transfer the tomatoes to the platter.
17
Serve the sardines and vegetables with the black garlic mayonnaise.

2666

kcal

Calories

274

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 fresh sardines, butterflied, 1/2 small onion, thinly sliced, 1/2 small fennel bulb, thinly sliced, 1 carrot, thinly sliced, and more.

Yes, Grilled Sardines and Okra with Black Garlic Aioli falls under the Seafood 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.

That's it — enjoy your meal!