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 MONTEREY SARDINES WITH LEMON AND HERBS
Provided by Romney Steele
Categories Herb Appetizer Low Cal Backyard BBQ Dinner Lemon Summer Grill Grill/Barbecue Healthy Lemon Juice Sardine Bon Appétit Sugar Conscious
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
- Meanwhile, prepare barbecue (medium-high heat). Combine cilantro, parsley, and lemon peel in small bowl. Mix olives and onion in another small bowl. Brush sardines lightly with oil. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
- Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.
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 SARDINES WITH LEMON-PEPPER VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat grill. Wash the sardines and soak in cold water for 10 minutes. Dry well. Grill the sardines for 3 to 5 minutes until just cooked through.;
- Place lemon juice and shallot in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified. Add pepper and salt and blend for 5 seconds.
GRILLED CORN, ASPARAGUS AND SPRING ONION SALAD
In this cookout perfect salad, corn, asparagus and spring onions benefit from the deep flavors of the grill. Their outer layers get a rustic char, their full sweetness is released, and they go from raw to cooked while maintaining a crunchy bite. Still warm, they're doused in one of Mexico's most fun ways to dress grilled vegetables or potato chips, an easy-to-eat sauce where umami, citrus and heat converge. The mixture is typically referred to as salsa preparada, meaning you simply mix these sauces together to "prepare" your food. You may wonder if the soy, Worcestershire and Maggi sauces compete, but each has a different character of sazón, which is whisked with plenty of fresh squeezed lime juice and a punch of chile oil. If more heat is desired, you can add a splash of your favorite hot sauce. This salad is great solo as an appetizer, but it is even better served right next to grilled meats.
Provided by Pati Jinich
Categories dinner, easy, lunch, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat grill to high. Lightly brush corn, asparagus and spring onions with vegetable oil. Place them on the grill and spread them out in one layer so they can cook evenly. Flip the vegetables a couple of times until they are charred on all sides but retain a firm bite; asparagus and spring onions should cook for about 6 to 8 minutes, depending on thickness, and corn about 12 to 15 minutes. Remove them from the grill as they are ready, then set aside.
- While the vegetables grill, combine lime juice, soy sauce, Worcestershire, Maggi, chile oil and salt in a large bowl. Whisk until fully combined. Taste and adjust salt as needed.
- Once vegetables have cooled enough to handle, cut asparagus and spring onions into thirds and add them to the bowl. Shave the kernels from the corn, discarding the cobs, and add kernels to the bowl. Toss to combine with the sauce. Add the halved tomatoes and combine well. Serve warm or at room temperature.
GRILLED SARDINES WITH SPRING ONION & CUCUMBER SALAD
Make and share this Grilled Sardines With Spring Onion & Cucumber Salad recipe from Food.com.
Provided by Dazza67
Categories New Zealand
Time 18m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Cut cucumber into cubes and place in bowl.
- Finely slice spring onion and red chilli and add to bowl.
- Add olive oil, white wine vinegar, dried mint (approx 1/4 cup finely cut if using fresh) and salt to taste.
- Mix ingredients well.
- Halve french stick lengthwise and cut to desired serving size widthwise.
- Place a sardine on top of each piece of bread.
- Top with mozzarella cheese and grill until melted and bread crispy.
- Plate bread and sardines and serve with fresh green salad (I used a mix or rocket, endive, chard and spinach but feel free to use whatever!) drizzled with cucumber and spring onion mix.
- Enjoy!
Nutrition Facts : Calories 1706, Fat 43.1, SaturatedFat 12.6, Cholesterol 194.8, Sodium 3657.4, Carbohydrate 244.6, Fiber 15.2, Sugar 5.7, Protein 80.1
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