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Grilled Sardines with a Lemon Oil, Pine Nut, Herb and 'Seawater' Dressing
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The parsley you'll find in Morocco is the flat-leaf variety. Many Moroccans grow parsley, as well as mint and coriander, in their plots at home. It also sells in abundance during spring and summer in the food markets. Moroccan cooks will often buy it in large quantities, chop it and freeze it: frozen, it will keep for up to six months. This is one of those recipes that can only be finalised when shopping in the market. Although grilled sardines are very popular in Morocco, if another fish looks better, use that instead. The herbs suggested here are very much a guide; use whichever soft green herbs take your fancy. For authenticity, cook the sardines on the barbecue.
The classic Moroccan combination of lemon and salt poses problems for wine matching, but the sardines' oily sweetness has an affinity for ripe, soft-textured, citrus-scented whites.
Typical values per serving:
Using half the dressing
This recipe was first published in May 2006.