Broiled Herb Stuffed Sardines

1. Like all perishable seafood, keep  the sardines on top of a bowl of ice in the refrigerator ready to cook.
2. Preheat the broiler on high and positioned the top rack 4 inches from the heating element.
3. Next, use a kitchen knife to gut the fish.
4. Cut a shallow line along the belly of the fish and pull out the innards before rinsing and patting them dry.
5. After the fish are cleaned, throw the coconut oil, parsley, green onions, and some salt and pepper into a mini food processor and pulse everything until a uniform paste is formed.
6. Spoon 1 tablespoon of filling into each sardine cavity.
7. Brush the skin with melted bacon grease and sprinkle salt and pepper on each side of the sardines.
8. Then, put the prepared sardines on a wire rack that was on top of a foil-lined baking sheet and stick the tray into the oven.
9. Broil them for 5 minutes total, flipping the fish over at the halfway mark.
10. Slice up a lemon and serve with the broiled sardines.
11. Spritz with some fresh lemon juice and serve.

GF/DF/Paleo

Borrowed and adapted from NomNomPaleo