Grilled Sardines Olive Pesto And Cauliflower Puree Recipes
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
CAULIFLOWER PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
- Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
Nutrition Facts : Calories 74 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 14 grams, Fiber 7 grams, Protein 5 grams
KALAMATA OLIVE PESTO
Make and share this Kalamata Olive Pesto recipe from Food.com.
Provided by Moody
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.
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 SARDINES, OLIVE PESTO AND CAULIFLOWER PUREE
Make and share this Grilled Sardines, Olive Pesto and Cauliflower Puree recipe from Food.com.
Provided by Chuck Hughes
Categories Sauces
Time 26m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- You can replace sardines with smelt, herring or mackerel.
- For the cauliflower puree:.
- Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
- For the pesto:.
- In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
- For the grilled sardines:.
- In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
- For the serving:.
- Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve.
- Cook's Note:.
- You can replace sardines with smelt, herring or mackerel.
Nutrition Facts : Calories 607, Fat 58, SaturatedFat 12, Cholesterol 26.3, Sodium 885.5, Carbohydrate 15.2, Fiber 7.3, Sugar 4.3, Protein 13.2
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