Fresh sardines grilled simply over charcoal with bold Moroccan spices—that's all you need for something extraordinary. The charmoula sauce isn't an afterthought but the star: a fragrant paste bright with cilantro and preserved lemon that could wake the dead and makes even skeptics understand why sardines deserve respect.
What struck me most was how simple it all was. Good fish, bold spices, fire. The charmoula sauce alongside wasn't an afterthought but the star—a paste so fragrant it could wake the dead, bright with cilantro and preserved lemon.
Ingredients
🐟 8 fresh sardines, cleaned and gutted
🧄 4 garlic cloves, minced
🌿 1 large bunch fresh cilantro, chopped
🍃 1/2 bunch fresh parsley, chopped
🍋 2 preserved lemons, pulp removed, rind minced
🌶️ 1 tsp ground cumin
🌶️ 1 tsp sweet paprika
🌶️ 1/2 tsp hot paprika (or cayenne)
🫒 1/4 cup olive oil
🧂 1 tsp coarse sea salt
🍋 2 fresh lemons, cut into wedges
Instructions
Start by making the charmoula sauce—this is where the magic happens. In a bowl, combine the minced garlic, chopped cilantro, parsley, and preserved lemon rind. Add both paprikas, cumin, and salt, then slowly drizzle in the olive oil while mixing. The consistency should be like a chunky pesto, not too wet but not dry either.
Pat the sardines completely dry with paper towels. This is crucial for getting good grill marks. Make three shallow diagonal cuts on each side of the fish—this helps the heat penetrate and prevents the skin from curling.
Rub half the charmoula mixture all over the sardines, inside and out. Let them sit for 15 minutes while you prepare the grill. You want medium-high heat with clean grates.
Grill the sardines for 3-4 minutes per side. Don't move them too early—let them develop those beautiful char marks. The skin should be crispy and the flesh should flake easily when tested with a fork.
Serve immediately with the remaining charmoula sauce, lemon wedges, and crusty bread. In Morocco, they often serve this with sliced tomatoes and onions dressed simply with olive oil and salt.
Notes & Variations
If you can't find preserved lemons, substitute with the zest of 2 lemons plus 1/2 teaspoon of salt mixed in. Not quite the same complexity, but it works.
The charmoula keeps for up to a week in the fridge and is incredible on grilled vegetables, chicken, or stirred into couscous.
For a fuller meal, serve with Moroccan bread and a simple salad of tomatoes, cucumbers, and red onion.
The key to perfect grilled sardines is not to overthink it. Fresh fish, bold flavors, and just enough time on the fire to crisp the skin while keeping the flesh moist. Simple as that.
