Grilled Sardines

The first mouthful of cold beer on a hot summer night is always the best. The rest of the pint is pretty damn good, too. There’s a mellow warmth in the twilight on the way home, cyclists are zipping back and forth, lovers are holding hands, and it doesn’t quite feel like September. Enjoy it while it lasts.

I’m in the mood for fish, but by mid afternoon, the fishmonger has nothing left, except an entire box of fat juicy sardines, so I get four of ’em; scaled and gutted. She does give me the option of getting the heads lopped off, but I don’t see the point.

A quick salsa: one red onion fried with a thinly sliced clove of garlic in olive oil, salt, pepper, and a handful of chopped up tomatoes in a small pan for about ten minutes. Had I olives or capers, or even some parsley, they’d have gone in as well, but not to worry. Oh, damn. There is parsley in the fridge, and I forgot. Double damn.

The sardines go under the grill wearing nothing more than a splash of olive oil – mine’s fairly pathetic – so they need five minutes a side. Those, plus some salsa, and some steamed spinach, are all that’s required.

End Result

Except, of course, for another ice cold beer.

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