Fresh Sardines Naples Style Recipes

FRESH SARDINES NAPLES STYLE

Fresh Sardines Naples Style image

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

Provided by Salvatore

Categories Antipasto

Time 1h45m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
¾ cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
½ cup fresh mint leaves

Steps:

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.
In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.

Nutrition Facts : Calories 1011.4 calories, Carbohydrate 26.1 g, Fat 72.2 g, Fiber 0.9 g, Protein 47.1 g, SaturatedFat 5.6 g, Sodium 4.9 mg, Sugar 0.7 g

FRESH SARDINES NAPLES STYLE

Fresh Sardines Naples Style image

Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.

Provided by Salvatore

Categories Antipasto

Time 1h45m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh sardines
1 cup all-purpose flour
¾ cup olive oil
2 cloves garlic, chopped
1 cup white vinegar
1 cup white wine
½ cup fresh mint leaves

Steps:

Prepare the sardines by removing the heads and back bones. Rinse and pat dry. Dredge in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. When the oil is hot, fry the sardines a few at a time until brown and crispy. Remove to a large serving plate, and keep warm.
In another skillet over medium heat, heat a bit of the oil. Add garlic, and cook for about half a minute. Add the wine and vinegar, and allow the mixture to simmer, stirring occasionally. When the liquid has reduced by about half, pour the sauce over the sardines, and sprinkle with fresh mint. Let stand for about 1 hour before serving to allow the fish to marinate.

Nutrition Facts : Calories 1011.4 calories, Carbohydrate 26.1 g, Fat 72.2 g, Fiber 0.9 g, Protein 47.1 g, SaturatedFat 5.6 g, Sodium 4.9 mg, Sugar 0.7 g

MARINATED FRESH SARDINES

Marinated Fresh Sardines image

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

Ingredients

3 small carrots (about 4 ounces), peeled and thinly sliced
2 stalks celery (about 6 ounces), thinly sliced
1 small onion (about 2 1/2 ounces), halved and thinly sliced
1 tablespoon fresh oregano leaves
1 teaspoon coarse salt
Freshly ground pepper
12 medium fresh sardines (about 1 1/2 pounds), cleaned and filleted
2 cups champagne vinegar
1/2 teaspoon sugar
3/4 cup extra-virgin olive oil

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.

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