Grilled Sardines Recipe – Peri Peri Marinated Sardines with Olive Soil

Grilled Sardines Recipe

This grilled sardines recipe combines smoky, flame-kissed fish with a vibrant peri peri-style marinade and a unique olive soil garnish. Featured on CombiNATION Plates and hosted by Craig Wong, this dish blends Portuguese coastal tradition with bold South African flavours for a striking and delicious seafood experience.

The Inspiration

Grilled sardines are a staple in Portuguese cuisine, often enjoyed simply with olive oil and sea salt. In this elevated version, Craig Wong introduces a South African influence with a spicy peri peri-inspired marinade and pairs it with olive soil—a modern culinary technique that intensifies the natural briny richness of olives. This dish reflects the essence of CombiNATION Plates, where traditional recipes meet contemporary creativity, resulting in a plate that is both rustic and refined.

Ingredients

Olive Soil

• 2 cups (470 ml) garlic stuffed large green olives
• 2 cups (470 ml) pitted Kalamata olives

Sardines

• 8 sardines (no head, no fins, scaled, and gutted)
• 4 bird’s eye (peri peri) chilies, seeded
• 5 long red chilies, seeds removed
• 2 red bell peppers, seeds removed, roughly chopped
• 1 onion, quartered
• 8 cloves garlic
• ½ cup white wine vinegar
• 3 tablespoons (45 ml) honey
• 1 tablespoon (15 ml) paprika
• Salt and pepper
• 3 sprigs marjoram, leaves finely chopped
• 2 sprigs basil, leaves finely chopped

Method

For the Olive Soil

• Pulse the green olives in a food processor until coarsely and evenly chopped. Spread onto a dehydrator rack lined with a thin layer of cheesecloth.
• Repeat the process with the Kalamata olives, keeping them separate from the green.
• Place both trays in a dehydrator and dry for 12 hours at 150 F (65 C), until most but not completely dried (about ¾).
• Remove, and let sit at room temp for 30 minutes.
• Keeping the colours separated, briefly pulse (no more than 30 seconds) the dried olives in a spice grinder in batches until a coarse ‘soil’ texture is achieved. Reserve at room temperature for serving.

For the Sardines

• In a blender, combine bird’s eye chilies, long red chilies, bell peppers, onion, garlic, white wine vinegar, paprika, black pepper, and honey. Blend on high speed until smooth.
• Add the mixture to a small saucepan and cook for 2-3 minutes, until the flavor of the raw onions has mellowed out. Season with salt.
• Remove from the heat and let cool, then stir in marjoram and basil before using.
• Once cool, cover the sardines completely with the marinade. Place in a refrigerator for at least 4 hours and up to overnight.
• Before serving, heat grill to medium high heat and brush with oil.
• Grill the sardines for 2-3 minutes, or until slightly charred.
• Flip and cook for another 2-3 minutes. Keep flipping until sardine is completely cooked and nicely charred on both sides.

To Serve

• From top to bottom, over a line of 5 inches (12.5 cm), tap green olive soil off the end of a fork to form an interesting pattern.
• Do the same with the purple olive soil over the green soil without overcrowding it.
• Leaving 1-2 inches (2.5-5 cm) negative space, place a single grilled sardine parallel to the olive.

Serving Suggestions

This grilled sardines recipe is perfect as a light appetizer or as part of a seafood-focused spread for outdoor entertaining. Serve it with crusty bread, lemon wedges, and a simple salad to balance the bold, spicy marinade. A crisp white wine like Vinho Verde or Sauvignon Blanc pairs beautifully with the briny sardines and tangy marinade, while a cold beer complements the smoky grilled flavours. For a more casual presentation, serve family-style on a platter with the olive soil sprinkled over the top for both texture and visual impact.

Final Thoughts

This grilled sardines recipe is a bold and creative take on a classic seafood dish, combining the simplicity of Portuguese grilling with the vibrant heat of South African peri peri flavours. The addition of olive soil brings texture and depth, transforming the dish into something truly unique. Inspired by CombiNATION Plates and Craig Wong’s innovative approach, this recipe is perfect for those looking to explore global flavours while elevating everyday ingredients.