Name: Umbo Traverse Citys Gueyumor Chargrilled Smoked Sardinetails Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 pieces fresh sardinetails (whole small sardines, trimmed); 3 tbs olive oil; 2 tbs lemon juice; 2 tsp garlic, minced; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp ground cumin; 2 tbs finely chopped fresh parsley; 1.25 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cups wood chips (apple, oak, or alder); 1 tbs olive oil (for brushing grill/grill basket); 3 pieces lemon wedges; 1 tbs extra chopped parsley; 0.5 tsp flaky sea salt; 0.25 tsp optional chili flakes

Method

Sardinetails & Marinade

Prepare fish

Rinse the sardinetails under cold water and pat them thoroughly dry with paper towels. Trim any remaining fins if needed and remove any excess scales. Keep the fish whole but make one shallow diagonal slit on each side of the fish to help the marinade penetrate.

Make marinade

In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 tablespoons chopped parsley, 1.25 teaspoons sea salt and 1/2 teaspoon freshly ground black pepper until emulsified.

Place the sardinetails in a shallow dish or zip-top bag and pour the marinade over them, making sure each fish is coated and marinade gets into the slits. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes) so the citrus does not overcook the delicate flesh.

Smoking & Char

Prepare smoker or grill

If using a charcoal grill: soak 1/2 cup wood chips in water for 20 minutes, drain, then scatter the chips over hot coals or place inside a smoker box. For a gas grill: use a smoker box or make a foil pouch with the drained chips, poke holes and place over a burner turned to medium. Preheat grill to medium-high (about 400°F / 200°C) and set up for indirect heat if possible.

Oil grill/grill basket

Brush the grill grates or a grill basket with 1 tablespoon olive oil to prevent sticking. If using delicate sardinetails, place them in a single layer in a fish basket or on a well-oiled rack to make turning easier.

Smoke and char the sardinetails

Place the marinated sardinetails over indirect heat and close the lid to allow smoke to circulate. Smoke for 6–8 minutes until the fish takes on a light smoky color. Then move sardinetails briefly over direct heat for 1–2 minutes per side to develop a light char—watch carefully so they do not burn. Total cook time should be about 8–12 minutes depending on fish size: the flesh should flake easily and register about 125–135°F (51–57°C) if using an instant-read thermometer.

Finish & Serve

Transfer the cooked sardinetails to a serving platter. Sprinkle with the extra chopped parsley and flaky sea salt, and add a light dusting of optional chili flakes if you like heat.

Serve immediately with lemon wedges on the side so guests can squeeze fresh lemon juice over each sardinetail. Recommend serving as an appetizer or small plate alongside crusty bread, a simple salad, or grilled vegetables.