Griddled Sardines With Tomato And Caper Sauce Recipes

SARDINES WITH SUN-DRIED TOMATO AND CAPERS

Steps:

• Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

GRIDDLED SARDINES WITH TOMATO AND CAPER SAUCE

Steps:

• For the tomato and caper sauce, heat the olive oil in a small pan, add all the remaining sauce ingredients and cook over a gentle heat for five minutes, or until the tomatoes have softened slightly.
• For the sardines, rub the sardines with oil. Heat a griddle pan until smoking hot and griddle the sardines for 1-2 minutes on each side, or until cooked through.
• To serve, place the toasted bread onto a serving plate, top with the griddled sardines and pour over the tomato and caper sauce.

GRILLED SARDINES

Steps:

• 1 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat a barbecue grill or broiler. 2 Pat the sardines dry and brush with the oil. Sprinkle lightly with salt and pepper. Grill or broil the fish until nicely browned, about 3 minutes. Gently turn the fish over and cook until browned on the other side, about 2 to 3 minutes more. 3 Arrange the leaves on a platter. Top with the sardines and garnish with the lemon wedges. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO SALAD WITH TOMATOES AND CAPERS

Steps:

• Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.
• Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.
• Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.

GRILLED SARDINES WITH BABY FENNEL, CAPERS, AND TAGGIASCA OLIVES

Steps:

• Trim the root ends of the fennel and peel them with a vegetable peeler. Slice crosswise as thinly as possible. Combine the fennel with the olives, capers, lemon juice, and parsley and allow to marinate while you prepare the sardines.
• Preheat the grill on high. Brush the sardines with the olive oil and season generously with salt and pepper. Place on a hot grill and cook for 2 to 3 minutes per side, or until the flesh easily pulls away from the bones. Divide the sardines among 4 plates and spoon the relish over the top, along with any accumulated juices.

SHRIMP WITH TOMATOES, CAPERS, AND LEMON

Steps:

• 1 In a 10-inch skillet, heat the oil over mediumhigh heat. Add the shrimp, garlic, and a pinch of salt. Cook until the shrimp turn pink and lightly golden, about 1 to 2 minutes per side. Transfer the shrimp to a plate. 2 Add the tomatoes and capers to the pan. Cook, stirring frequently, until the tomatoes are slightly softened, about 2 minutes. Return the shrimp to the pan and add the parsley and salt to taste. Stir well and cook 2 minutes more. 3 Add the lemon zest. Discard the garlic and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.