GRILLED SARDINES OVER WILTED BABY ARUGULA
Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection for an easy appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Prepare a stove-top griddle or outdoor grill. Rinse the arugula, shaking off any excess water. Arrange on a large platter and set aside.
- Rinse the sardines in cold water, rubbing to remove the scales. Wipe dry. In a bowl, combine the sardines and olive oil and toss to coat. Grill over very hot coals or heat about 2 to 3 minutes per side, or until the sardines are crispy and golden. Season with salt and pepper. Transfer immediately to the arugula-lined platter and serve with lemon wedges.
GRILLED SARDINES WITH GARLIC WALNUT SAUCE
Steps:
- For the grilled sardines: Add the sardines, salt and lemon juice in a bowl. Cover the bowl and refrigerate for 1 hour.
- Meanwhile, for the garlic-walnut sauce: Add the walnuts, parsley, dill and garlic in a food processor. Sprinkle with salt and pepper. Blend until finely ground. With the food processor running, add the olive oil and blend until smooth. The mixture should resemble pesto.
- Heat the grill (preferably charcoal) to high for direct grilling. Remove the sardines from the bowl and pat dry. Brush the sardines with canola oil and sprinkle with pepper. Grill the sardines until golden brown and slightly charred, about 3 minutes. Flip the sardines over and continue grilling for 1 minute. Transfer the sardines to a platter and drizzle with the garlic-walnut sauce and garnish with the parsley and lemon zest.
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 WITH ARUGULA SAUCE
Wash and dry 1 cup of parsley and 1 1/2 cups arugula and blend them with 4 tablespoons oil, 2 tablespoons water and 2 anchovies in oil to make a sauce...
Provided by Redazione Web
Categories appetizers
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Wash and dry 1 cup of parsley and 1 1/2 cups arugula and blend them with 4 tablespoons oil, 2 tablespoons water and 2 anchovies in oil to make a sauce.
- Heat a grill or griddle very hot, lightly grease the sardines and cook them for 2-3 minutes per side.
- Drizzle them with a few drops of the anchovy oil and serve them with the sauce.
GRILLED SARDINE TARTINES WITH ONION AND ARUGULA
In French, the term _tartine_ can refer to a buttered slice of bread that's topped with a spread, or an open-faced sandwich, such as the one here. _Piment d'Espelette_, a dried red pepper from the French Basque region, can be found online at surfasonline.com. If you can't find fresh sardines, use trout or branzino fillets instead.
Provided by Pascal Sauton
Time 2h25m
Yield Makes 6 appetizer servings
Number Of Ingredients 16
Steps:
- Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours.
- Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish.
- Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.
GRILLED SARDINES WITH SAN PEDRO BARBECUE SAUCE
Steps:
- Preheat a grill. Mix oil, garlic and lemon juice, then grill fish, using sauce as barbecue sauce and brushing on during grilling. Grill until fish is done, when fish is about to flake and turn opaque. Sprinkle with finely chopped Italian parsley, garnish with lemon wedges and serve.
GRILLED SARDINES
Steps:
- Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
- Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
- Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.
- Preheat a grill.
- Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
- Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
- The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.
GRILLED LANGOUSTINES WITH WILTED ARUGULA AND GAZPACHO SAUCE
Provided by Marc Murphy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top or charcoal grill. To make the sauce, place the tomatoes, celery, onion, fennel, horseradish, hotpepper sauce, 1 tablespoon olive oil, and 1 clove garlic ina food processor, and process for 2 minutes. Pass through a fine sieve, and season to taste with salt and pepper. Chill. In a large skillet over medium high heat, warm 2 tablespoons olive oil and 2 crushed garlic cloves. Add arugula and toss for one minute, until wilted. Cut langoustine tails lengthwise, brush with olive oil and grill for 2 minutes. To serve, place arugula and parsley at center of 4 plates, set grilled langoustines on top and drizzle sauce around.
GRILLED FRESH SARDINES WITH ARUGULA AND WARM VINAIGRETTE
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Four first-course servings
Number Of Ingredients 7
Steps:
- Prepare the grill, adjusting the rack 2 inches above the coals.
- In a small saucepan, whisk together the vinegar, 1/2 cup of the oil, the mustard, pepper and 1/2 teaspoon of the salt until well blended. Set aside.
- Clean the sardines by pinching the gills on both sides at the base of the head and pulling the gills out. Slide your fingers along the belly cavity and pull out the innards. Rinse the sardines in cold water, rubbing the skin to get rid of the scales. Wipe the sardines dry with paper towels, toss them with the remaining 1 tablespoon of olive oil and refrigerate.
- When the grill is very hot, grill the sardines directly on the rack or in a hinged grilling basket until they are crispy and well browned, about 2 to 3 minutes on each side. Remove the sardines to a platter and season on both sides with the remaining 1/2 teaspoon of salt.
- Meanwhile, whisk the vinaigrette in the saucepan over high heat until it just begins to bubble. (Do not let it boil.) Remove from the heat. Put the arugula in a large bowl and toss it with the warm vinaigrette. Divide the greens among 4 plates and top each with 3 sardines. Serve immediately.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 1 gram, TransFat 0 grams
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