SIZZLING ON THE SHORE

On a sandy beach in late spring, waves lap against the shore with rhythmic cadence, and the air fills with the smell of smoking charcoal and grilled fish. Served whole or in fillets, fresh fish such as sardines and mackerel offer a smoky, robust flavour when cooked on a grill. The grill is lightly brushed with oil and the fish placed diagonally to reduce sticking. In season now, fresh sardines are sustainable and tasty, containing high levels of omega-3 fatty acids and vitamin D. The tender fish can be marinated with zesty lemon butter or rubbed with spices before grilling. It is delicious served with a refreshing cucumber salad or simply a slice of lemon and fresh fennel.