Grilled Anchovies

Grilled little fish wrapped in grape leaves is a Mediterranean specialty that unfortunately has never really caught on here in the United States. Pity. They are so good and are relatively easy to prepare. Ingredients are the key here: Only do this with the finest, freshest anchovies, sardines or smelt you can find. And if at all possible, grill them over wood, not gas.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 16-20 fresh anchovies, gutted but with heads and tails on
• Fine kosher salt
• Juice of 2 lemons
• Zest of 2 Lemons
• 16-20 smashed garlic cloves (1 for each fish)
• 1/4 cup parsley, chopped fine
• 16-20 preserved grape leaves (1 for each fish)
• Fresh cracked black pepper
• Olive oil

Preparation:

Sprinkle all the anchovies with the salt, inside and out, then squeeze a little lemon juice on each. Set aside.

Boil a kettle of water and dip each grape leaf into it for a few seconds, then lay them out on paper towels.

Assemble the fish:

• Mix the parsley and the lemon zest in a bowl.
• Place a smashed garlic clove in the cavity of each fish, then nestle some of the lemon zest-parsley mixture inside.
• Wrap each fish in a grape leaf, then paint with olive oil and set on a tray with the seam facing down.

Grill over a medium fire for 2-3 minutes per side for anchovies, up to 5 minutes a side for large sardines or small herrings. Serve at once with cracked pepper and lemon wedges.