SARDINES WITH GARLIC, LEMON & THYME
Provided by Ingrid DeHart - EatWellEnjoyLife.com
Categories Main Dish
Time 20m
Number Of Ingredients 6
Steps:
- Rinse the sardines, pat dry.
- Mix garlic with 2 Tb of olive oil
- Season sardines with salt and pepper
- Rub the garlic/olive oil all over the sardines including inside the cavities
- Let marinate in the refrigerator for 15-30 minutes.
- Heat the broiler until hot. Move the oven rack as close to the heat source as possible (two inches away).
- Heat a flat pan for about 5 minutes.
- Take the sardines out of the refrigerator. Cut the lemon slices in half stuff inside the sardines with thyme sprigs; They will stick out a bit that is fine.
- When the pan is hot, remove it from the oven and brush with 1 Tb of the olive oil, then put the sardines on the pan and drizzle with the remaining 1 Tb olive oil on top.
- Broil for 5 to 7 minutes, then check the sardines; they're ready when they're opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned. If they are brown but not cooked through turn down the broiler and roast until done.
- To serve, carefully remove the sardines with a spatula, sprinkle with chopped thyme. Serve with lemon wedges.
MEDITERRANEAN SARDINES WITH LEMON AND GARLIC
Provided by Guy Fieri Bio & Top Recipes
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
- For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher¿s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.
BROILED SARDINES WITH LEMON AND THYME
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It's also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the broiler until hot. Move the oven rack as close to the heat source as possible (four to two inches away). Heat a sturdy pan for about 5 minutes.
- Wrap a lemon slice around each thyme sprig and stuff inside the sardines; sprinkle with salt and pepper. When the pan is hot, remove it from the oven and pour in half of the olive oil, then put the sardines in the pan and drizzle with the remaining oil. Broil for 4 to 5 minutes, then check the sardines; they're ready when they're opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned.
- To serve, carefully remove the sardines with a spatula, sprinkle with more herbs if you like, and pour the pan juices over all. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 0 grams
FRIED SARDINES WITH SPICY DIPPING SAUCE AND FRIED HERBS
Steps:
- For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve.
- For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.
- Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed.
- Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute.
- Plate the sardines and top with some of the chile sauce and fried capers and parsley. Serve with the remaining chile sauce on the side and some lemon wedges.
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