Recipe courtesy of Loretta Keller
Print
Grilled Local Anchovies
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 pound fresh anchovies
  • 2 lemons
  • 4 ounces extra-virgin olive oil
  • Sea salt and fresh ground black pepper
  • 1/4 cup Italian flat-leaf parsley, chopped
  • 1/2 cup pitted olives

Directions

Heat charcoal grill.

Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail.

Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Grilled White Anchovies with Lemon and Mint Salsa

Recipe courtesy of Tyler Florence

Anchovy Marinade

Recipe courtesy of David Rocco

Marinated Anchovies

Recipe courtesy of Mario Batali

Local Beet Salad

Recipe courtesy of Melissa Kelly

Fried Sage with Anchovies

Recipe courtesy of David Rocco

Anchovies in Love

Recipe courtesy of David Rocco

Anchovy Butter

Recipe courtesy of Tamara Reynolds

On TV

So Much Pretty Food Here