Grilled Sardines

Fresh Sardines are hard to find, but frozen ones are available at fish markets and some grocery stores.


One package frozen whole sardines, there’s usually 12 in the pack, each are about 6″ long or fresh ones if available.

For sauce:
Juice from one large lemon
1/2 cup extra virgin olive oil
4-5 garlic cloves minced
1 tbsp dried oregano
1 tbsp fresh oregano leaves chopped
Sea salt and freshly ground pepper
Pinch dried chilli flakes

If using frozen fish allow to thaw.
Take the sardines and rinse in cold water, if you would like to keep the heads on that’s fine, I like to cut the heads off at the gills and discard the head.
With a sharp knife score the body of each fish 3-4 times about 1″ inch apart for each score. Place fish on one layer on a tray.
Prepare the sauce by combining all the other ingredients and mix well.
Pour half of the sauce all over the sardines and mix sardines well to coat with hands. allow sardines to marinade to 30 minutes.

Prepare BBQ for grilling by preheating for 5-10 minutes on medium to high heat. Brush grates with oil.
Slowly place each fish on grill and careful not to let flame catch on fish. Grill fish by turning once 3-4 minutes per side. Fish is ready when meat easily flakes off with touch of a fork. Once ready place fish in serving platter and drizzle remaining sauce on the sardines.

Serving combinations include:
Crusty Bread
Red wine such as Pinot Noir





Chicken Avgolemono soup (classic Greek egg-lemon soup)

Cold outside, you have a few sniffles? This soup will fix everything. This is my moms recipe with a few minor tweaks. This is the kind of soup that is a meal in itself, eaten with bread no need to add anything else. You could double the recipe and use an entire chicken.


4 chicken backs or other chicken pieces with plenty of bones (wings, drumsticks, breast etc)
6-8 cups water
2 large carrots
2 ribs celery including leaves
1 onion
1 potato
1 lemon
2 eggs
1/2 cup long grain rice
Flat leaf parsley chopped
2 cloves garlic minced (optional)
Tsp sea salt
freshly ground black pepper to taste


Season chicken pieces with salt and pepper put on a tray and broil 6 inches from heat for about 5 minutes per side. Fill a large stock pot with at least 6 cups of cold water and add the potato, celery, carrots and onion, bring to a boil and add the just broiled chicken pieces. As soon as water comes to a boil, lower heat to lowest simmer, cover and allow the soup stock to simmer for about 2 hours.

When soup stock is ready, strain stock through a fine strainer into another pot, take the strained veggies; carrot, celery, onion, potato – give them a rough chop and drop into the strained soup. Put the soup stock on the burner and turn heat to medium. Take the chicken pieces and strip away all the meat and discard the skin and bones. Add the rice and meat to the soup and allow to simmer for 30 minutes meanwhile prepare the egg-lemon froth: in a small bowl, beat the eggs for few minutes, juice the lemon and combine with beaten eggs and add the garlic. Take ladle full of liquid from soup and very very slowly add to the bowl of egg lemon mixture but continue to beat the egg-lemon with the broth and it’s important to add hot broth slowly so the eggs do not scramble, add another ladleful of broth and continue to to beat the egg-lemon- broth mixture. Turn off the heat of the soup and add the egg lemon into the pot, salt and pepper and parsley.

Serve soup immediately and have olive oil available at the table for drizzling, along with crusty bread for dipping into soup

Enjoy and merry Christmas

Thanks very much for reading my blog