Grilled Sardines with Salsa Verde

• (Serves 4 as an appetizer)
• 1/3 cup very finely chopped red onion
• Coarse kosher salt
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon capers, preferably salted
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh tarragon
• 2 tablespoons minced fresh chives
• 1 garlic clove, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 6 tablespoons extra-virgin olive oil, plus more as needed
• Freshly ground pepper
• 3 lemons
• 8 whole sardines (about 12 ounces total), scaled and cleaned

Place the onion in a small bowl and sprinkle with salt. Let stand 5 minutes. Mix in the vinegar and let stand 10 minutes more. If using salted capers, place them in a small bowl, cover with water and let soak 10 minutes.

Combine the parsley, tarragon, chives, garlic, lemon juice and lemon zest in a medium bowl. Remove the chopped onion from the vinegar, squeeze to remove excess liquid, then add the onion to the herbs. Drain the capers, pat dry and chop, then add to the herbs. Whisk in 6 tablespoons of oil. Season the salsa verde to taste with salt and pepper.

Finely grate the zest from 1 lemon and squeeze the juice from the lemon. Cut the remaining 2 lemons in half crosswise. Sprinkle the sardines with salt, pepper, lemon zest and juice, turning to coat.

Prepare a barbeque grill with a hot fire. Place the sardines on the grill rack and cook until browned and just opaque in the center when pierced with a small, sharp knife, about 2 minutes on each side. Arrange the lemon halves cut-side down on the grill rack and cook until beginning to brown, about 3 minutes.

Place 2 sardines and 1 lemon half on each of 4 plates. Spoon the salsa verde over the sardines and serve immediately.