- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This dish has all the complex flavors of traditional North African cuisine, yet it’s surprisingly simple. If sardines aren’t available, try using any fresh fish. I prefer small fish: anything from 5 ounces to 2 pounds is perfect. I also make this recipe once a year with a whole wild salmon—I just triple the rub/sauce elements and cut deep slashes in the fish for holding the seasonings and to help it cook evenly. Look, the world would be a better place if we all ate small fish with the heads on once a month, so go buy some mackerel, sardines, mullet, rouget, small pompano, porgies, skate, you name it…and get your fish groove on. Last thought, this makes a great fish dish for Passover.
Ingredient:
- 3/4 cup whole almonds
- 1/4 teaspoon saffron threads
- 1 small onion, minced
- 1/2 cup raisins
- 1/2 cup cilantro leaves
- 1/2 cup packed mint leaves
- 3 large garlic cloves
- Pinch of crushed red pepper
- 1/2 cup extra-virgin olive oil
- 12 fresh sardines, small red mullet, mackerel or trout—cleaned, heads left on
- Lime wedges, for serving
