Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Lay the 8 cleaned and butterflied fresh whole sardines skin-side down on a large plate.

2. 2

   In a small bowl, combine 1/4 cup coarse sea salt, 1 tablespoon ground cumin, 1 teaspoon sweet paprika, and 1/2 teaspoon black pepper, then generously rub this curing mixture over both sides of the sardines.

3. 3

   Cover the seasoned sardines and refrigerate them to cure for at least 4 hours.

4. 4

   After curing, thoroughly rinse the 8 sardines under cold running water to remove excess salt, then gently pat them completely dry with paper towels.

5. 5

   Prepare the dressing by whisking together 1/2 cup tahini, 2 tablespoons preserved lemon pulp, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1/4 cup extra virgin olive oil, 1/4 cup cold water, 1 teaspoon ground coriander, and 1/2 teaspoon chili flakes until smooth and well-combined.

6. 6

   Grill or pan-sear the 8 cured and dried sardines for approximately 3-4 minutes per side, or until they are cooked through and slightly charred.

7. 7

   Arrange the cooked sardines on a serving platter and generously drizzle the spiced preserved lemon and tahini dressing over them.

8. 8

   Garnish the dish with 1/4 cup chopped fresh parsley before serving.