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Grilled sardine crostini with chimichurri

Australian Gourmet Traveller fast seafood recipe for grilled sardine crostini with chimichurri.

By Rodney Dunn
  • 15 mins preparation
  • 20 mins cooking plus marinating
  • Serves 6
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Grilled sardine crostini with chimichurri
Australia has amazing sardines. Unfortunately, most people have grown up eating them from a can. Please give them another try - you won't be disappointed.


  • 12 sardines, cleaned
  • 50 ml extra-virgin olive oil, for brushing
  • 6 ciabatta slices, 5mm thick
  • 125 ml (½ cup) olive oil
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 tbsp lemon juice
  • 2 golden shallots, finely chopped
  • 1 tbsp finely chopped coriander
  • 1 garlic clove, finely chopped
  • 1 tsp each of hot smoked paprika and ground cumin


  • 1
    For chimichurri, whisk ingredients in a bowl and season to taste.
  • 2
    Preheat a char-grill or barbecue to high heat. Brush sardines with olive oil and season with sea salt. Grill until just cooked (4-5 minutes each side), then place in a single layer in a large non-reactive baking dish. Spoon chimichurri over sardines, set aside to marinate (2 hours).
  • 3
    Just before serving, brush bread with olive oil and grill until toasted (1-2 minutes each side). Serve sardines, drizzled with chimichurri, on ciabatta crostini.


Drink Suggestion: Pungent sauvignon blanc. Drink suggestion by Max Allen

  • undefined: Rodney Dunn