|8 oz (250 g)||sardines or smelts|
|2 tsp (10 mL)||olive oil|
|salt and vinegar|
1. Using a small sharp knife, slit underside of fish from tail to jaw. Clean and rinse; cut off head if desired. Pat fish dry. Brush with oil; sprinkle with pinch each salt and pepper. 2. Place fish in grilling basket and place on grill over medium-high heat; close lid and cook, turning once, for 12 to 15 minutes or until skin is golden brown and crisp. Sprinkle with vinegar, salt and pepper to taste. Per serving: about 70 cal, 9 g protein, 4 g fat, 0 g carb.