| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 286 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 45 mg |
| Sodium | 297 mg |
Reviews
I purchased fresh anchovies at a local farmers’ market and followed the recipe. It was easy to prep, simple to grill. I served the anchovies on polenta that I had sauteed in olive oil until slightly crisp and golden brown. I’ll prepare this again, the next time I see anchovies for sale.