SIMPLE GRILLED SARDINES
Grilled fresh sardines are often offered on restaurant menus, but it's very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.
Provided by David Tanis
Categories dinner, easy, quick, seafood, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
- Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
- Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
- Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 683 milligrams, Sugar 5 grams
GRILLED MOROCCAN SARDINES
Provided by Jonathan Reynolds
Categories dinner, easy, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place sardines in a single layer in a nonreactive dish. Mix the remaining ingredients in a bowl, pour mixture over the sardines and turn sardines to coat. Cover and let marinate 1 hour.
- Grill or broil sardines until cooked through, about 2 minutes on each side.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 0 grams
GRILLED SARDINES
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make for fine meals. If you've only had sardines from a can, you may turn up your nose at them. Fresh ones will change your mind. Brush them with olive oil, toss a few sprigs of rosemary onto a hot grill, and grill them. Sardines take two to three minutes to grill and about that long to eat. They're a rare treat and a great nutritional package, containing omega-3 fats, selenium, vitamin B12, calcium, niacin and phosphorus.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield Serves four
Number Of Ingredients 6
Steps:
- Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper.
- When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary. Grill for a minute or two on each side, depending on the size. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 197 milligrams, Sugar 0 grams
GRILLED HARISSA SARDINES WITH FENNEL & POTATO SALAD
Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish
Provided by Diana Henry
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they're cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
- If the sardines haven't been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
- Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.
Nutrition Facts : Calories 502 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
GRILLED FRESH SARDINES
The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush both sides of fish using 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Rub cut sides of bread with garlic. Brush with remaining oil, and sprinkle with remaining salt and pepper.
- Heat a grill pan over medium-high heat. Coat with cooking spray. Grill bread until crisp, about 1 minute per side. Grill sardines until cooked through, about 2 minutes per side. Serve on a platter with bread and lemon wedges.
Nutrition Facts : Calories 236 g, Cholesterol 65 g, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, Sodium 466 g
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