![Grilled Sardines with Mint and Almonds](https://cdn.statically.io/img/www.foodandwine.com/thmb/KNxnmey1Up58gozDOtXEm3fybeM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201301-xl-grilled-sardines-with-mint-and-almonds-2000-44dbacd58c3a4316b9981f3d317a1045.jpg)
Ingredients
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3/4 cup whole almonds
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1/4 teaspoon saffron threads
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1 small onion, minced
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1/2 cup raisins
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1/2 cup cilantro leaves
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1/2 cup packed mint leaves
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3 large garlic cloves
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Pinch of crushed red pepper
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1/2 cup extra-virgin olive oil
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12 fresh sardines, small red mullet, mackerel or trout—cleaned, heads left on
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Lime wedges, for serving
Directions
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Preheat the oven to 350°. On a rimmed baking sheet, spread the almonds in an even layer and toast for about 10 minutes, until golden.
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In a medium bowl, stir the saffron with 2 tablespoons of hot water. Let stand for 2 minutes, then stir in the onion, raisins and half of the roasted almonds.
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In a food processor, combine the cilantro, mint, garlic and crushed pepper and pulse just to combine. With the machine on, drizzle in the olive oil. Add two-thirds of the herb mixture into the onion mixture.
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Using a sharp paring knife, make 3 diagonal slashes into the fish on both sides. Rub the remaining herb mixture all over the fish and into the slashes. Grill or broil the fish for about 3 minutes per side,until nicely charred and cooked through.
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Spoon some of the sauce onto a serving platter, top with the grilled sardines and serve with lime wedges.