Marinated Fresh Sardines With Pickled White Beans Food
MARINATED FRESH SARDINES
Sardinesare high in omega-3 fatty acids, whichhelp prevent arrhythmias associated withheart attacks; the pickled fish canbe served as a first course or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
- Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.
MARINATED FRESH SARDINES WITH PICKLED WHITE BEANS
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 6h
Yield 12 side dishes
Number Of Ingredients 16
Steps:
- Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
- Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
- Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.
MARINATED FRESH TUNA WITH GREEN BEANS, PICKLED PEPPERS, GARLIC, AND MAYONNAISE
Let it not be said that we didn't warn you: this is a five-napkin sandwich, tasty and light but also juicy and messy, making it great outdoor summer fare. When buying the ingredients, remember that fresh tuna should be deep red, so if it's turning brown or gray don't buy it. Playfully sweet and hot, peppadew peppers are perfect for the marinade; if you can't find them, substitute pickled cherry peppers so that you retain sweetness in addition to bite. Placing it on the cutting board with the raw side up and cutting from the top down keeps the tuna from falling apart when you cut it . . . no promises from us that it will be as considerate when you bite into it a few minutes later!
Yield makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Season the tuna generously with salt and pepper. Add the vegetable oil to a large cast-iron skillet placed over high heat. Add the tuna and sear on one side only until the steak is cooked halfway through (cook it less if you prefer your tuna rare or more if you prefer it well done). Remove from the heat and set aside, seared side down.
- In a small bowl, combine the peppers, shallot, olive oil, basil, vinegar, olives, 1/2 teaspoon of salt, and pepper to taste and mix well.
- With the seared side down, cut the tuna into 1/4-inch slices. Transfer the tuna to a rimmed plate and cover with the marinade. Refrigerate for 30 minutes, basting the fish every few minutes with any marinade that gathers on the bottom of the plate.
- Submerge the beans in a pot of boiling water and cook for 5 minutes. Remove from the heat and drain. Using your hands, split the beans in half lengthwise and set aside.
- Grill the bread on one side only. Lightly rub the garlic on the grilled side of 4 slices and top with the marinated tuna, followed by the beans. Spread the toasted side of the top halves with the mayonnaise. Close the sandwiches, cut into halves, and serve.
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- Layer sardines in a non-reactive container large enough to fit sardines snugly, sprinkling with salt and half the lemon rind as you go. Pour vinegar and half the lemon juice over, refrigerate to marinate (8 hours). Drain, pat dry with paper towels, scatter with sliced garlic, pour 250ml olive oil over to cover (you may need a little more) and refrigerate to pickle (8 hours).
- Heat a char-grill pan over high heat and blanch beans until bright green (20-30 seconds), then drain, refresh and drain well. Drizzle beans with extra olive oil, season to taste and toss to coat. Grill beans, turning occasionally, until just charred (1-2 minutes) and set aside. Brush schiacciata with a little olive oil, season to taste and grill, turning once, until golden and charred (1-2 minutes).
- Combine parsley, oregano, chilli, chopped garlic and remaining lemon rind and juice and olive oil in a small bowl, season to taste and set aside.
- Drain sardines and arrange on a serving plate with beans. Spoon dressing on top, season to taste and serve with grilled schiacciata and lemon wedges.
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- Season the sardines with salt and pepper and dust with the cornmeal. In a skillet, heat 2 tablespoons of the oil. Cook the sardines over moderately high heat until just white throughout, about 1 minute per side. Transfer to a 9-by-13-inch glass baking dish and spread the sliced fennel on top.
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