Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Using the side of a chef’s knife, mash garlic and a pinch of salt to a paste on a cutting board. Transfer to a small bowl and add egg yolk and mustard; mix well. Whisking constantly, add ⅓ cup oil, drop by drop at first, then ⅛-teaspoonful at a time as mixture emulsifies and thickens. (Do not add oil too quickly or aioli will break and oil will separate.) Stir in lemon juice; season aioli with salt and pepper.
Step 2
Prepare a grill for medium-high heat. Place sardines on a plate and drizzle remaining 1 Tbsp. oil over; season with salt and pepper. Grill until browned and cooked through, about 2 minutes per side. Transfer sardines to a platter and top with parsley. Serve with aioli.
Step 3
Do Ahead: Aioli can be made 1 day ahead. Cover and chill.
