Directions
Blend lemon zest, lemon juice, basil, olive oil and avocado oil in a blender until smooth; set aside. Coat sardines with a thin layer of canola oil; sprinkle with salt and pepper. Grill on one side, until eye on grill side down is white, about 3 minutes. Flip and cook another 3 minutes or until eye on the other side is white. Serve drizzled with lemon oil.
Serves 5