Grilled Monterey Sardines with Lemon and Herbs

Ingredients

• 1 teaspoon coarse kosher salt 
• 3 tablespoons cilantro leaves fresh coarsely chopped
• 2 teaspoons lemon zest finely grated
• 6 servings lemon wedges (for garnish)
• 0.3 cup brine-cured olives green pitted coarsely chopped
• 6 servings olive oil (for brushing)
• 3 tablespoons parsley fresh italian coarsely chopped
• 3 tablespoons onion red finely chopped
• 18  sardines fresh dry cleaned

Equipment

• bowl
• grill
• glass baking pan

Directions

1. Place sardines in 11 x 7 x 2-inch glass baking dish.
2. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
3. Meanwhile, prepare barbecue (medium-high heat).
4. Combine cilantro, parsley, and lemon peel in small bowl.
5. Mix olives and onion in another small bowl.
6. Brush sardines lightly with oil.
7. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
8. Arrange sardines on platter.
9. Sprinkle with olive mixture, then remaining herb mixture.
10. Sprinkle with freshly ground black pepper.
11. Garnish with lemon wedges.
12. Place two cans of drained oil-packed sardines (visible bones removed), 1/4 cup chopped red onion, 1/4 cupfresh parsley leaves, 1/4 cup fresh cilantro leaves, and pinch of salt in the processor; blend to combine.
13. Add a couple tablespoons each of lemon juice and olive oil; process until smooth.
14. Spread on toasted baguette slices.
15. Sprinkle with grated lemon peel and choppedcilantro and drizzle with olive oil.