Recipes With Sardines Food

SARDINE SALAD SANDWICH

Steps:

• Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
• Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

MEDITERRANEAN SARDINES WITH LEMON AND GARLIC

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.

SARDINES IN ESCABECHE

Steps:

• Prepare the fresh or frozen sardines as follows: Cut the heads off the sardines. Split each sardine along the belly and clean them if needed. Turn them over so the backbone is on top. Press down along the backbone to loosen it and carefully remove it from the fish. Remove any other bones that you find.
• Dust the sardines with the seasoned flour.
• Heat 2 tablespoons of oil in a frying pan. Fry the sardines 3-4 minutes each side. Remove the sardines from the oil and let cool on a plate.
• Place the fish in a single layer in a baking pan.
• Add 6 tablespoons of oil to the oil in the frying pan. Cook the onions over a low heat until soft. Add the garlic and cook for a minute.
• Add the bay leaves, cloves, chili pepper, paprika, and salt and pepper to taste. Fry for two or three minutes.
• Add the vinegar and wine. Bring to a boil, then pour over sardines. Let cool and then cover. Refrigerate overnight.
• Before serving the sardines, place the red onion, bell pepper, and cherry tomatoes on a cookie sheet and roast in a 350 degree oven for 10-15 minutes.
• Place the sardines two to a plate. Garnish with the roasted vegetables.

SARDINES PORTUGUESE-STYLE

Steps:

• Lay the sardines on a clean kitchen towel, and remove any excess moisture from them. Refrigerate until ready to grill.
• Preheat a grill or broiler to medium high, and make sure the grates are VERY clean (to prevent the fish from sticking).
• In a mixing bowl, combine the diced tomatoes, 1/2 cup olive oil, olives, parsley, basil, onion, garlic, salt and pepper. Mix well, then set aside at room temp until you are ready to serve.
• Place the sardines on a rimmed baking sheet, then drizzle with 1/4 cup olive oil, turning to coat completely. Season with the remaining salt and pepper.
• Oil the grill grates well, then place the sardines directly on the grates. Cook undisturbed, until the skin is crispy and slightly charred (2-3 minutes), at which point they will release easily from the grill. Turn them over, and cook for another 2-3 minutes.
• While the fish are cooking, brush the lemon slices and tomato halves with some of the remaining olive oil, and season to taste with salt and pepper. Place on the grill with the fish, and cooked until they get char marks, about 2 minutes.
• Place the sardines on a serving platter, drizzle with the remaining olive oil and 1/4 cup lemon juice. Serve immediately, with the grilled lemon and tomatoes, and the tomato-olive vinaigrette spooned over the top.