Lemon Marjoram Sardines With Walnut Pepper Dressing Recipes

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LEMON & MARJORAM SARDINES WITH WALNUT & PEPPER DRESSING



Lemon & marjoram sardines with walnut & pepper dressing image

We've created the ultimate recipe for glowing skin, packed with nutrients like calcium, vitamin C and heart-healthy omega-3 fats

Provided by Kerry Torrens - Nutritionist

Categories     Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

6 walnut halves
juce and zest 1 lemon
2 garlic cloves
6 butterflied sardines (see step-by-step), thawed if frozen
2 tsp marjoram or oregano, plus a few extra leaves for sprinkling
100g roasted red peppers from a jar (not in oil), drained
small drizzle of rapeseed oil
baby spinach leaves
seeds from 0.5 pomegranate

Steps:

  • You can use the walnuts as they are or activate them - this makes them easier to digest. If you're activating them, pour cold water over the walnuts, add a squeeze of lemon, then leave to soak overnight at room temperature. Drain and rinse.
  • Finely grate the garlic and set aside for 10 mins to allow the enzymes to activate. Open up the sardines and smear the flesh with half the garlic. Grate over the lemon zest (reserving a little to serve) and season with black pepper. Scatter over half the marjoram or oregano, then close the sardines again.
  • Put the walnuts, remaining herbs and the peppers in a bowl. Season, then blitz to a rough purée with a blender. Add the remaining garlic and a generous squeeze of lemon from one half, and blitz again.
  • Heat a drop of oil in a large non-stick frying pan and quickly wilt the spinach, then set aside. Wipe out the pan, then heat a little more oil and cook the sardines for 2 mins each side. Arrange the spinach on two plates and top with the sardines, scatter over the pomegranate seeds, then top with the dressing. Sprinkle over the reserved lemon zest and a few herb leaves, then serve with the remaining half of the lemon, cut into wedges.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium

GRILLED SARDINES WITH LEMON-PEPPER VINAIGRETTE



Grilled Sardines with Lemon-Pepper Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 8

12 fresh sardines (approximately 1 pound)
Olive oil
Salt and freshly ground pepper
1/2 cup fresh lemon juice
1 small shallot, coarsely chopped
1/4 cup olive oil
1 teaspoon coarse black pepper
1/4 teaspoon sea salt

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.

MEDITERRANEAN SARDINES WITH LEMON AND GARLIC



Mediterranean Sardines with Lemon and Garlic image

Provided by Guy Fieri Bio & Top Recipes

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

Steps:

  • For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
  • For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher¿s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

GRILLED SARDINES WITH SWEET AND SOUR LEMON-PEPPER VINAIGRETTE AND TOASTED BREAD



Grilled Sardines with Sweet and Sour Lemon-Pepper Vinaigrette and Toasted Bread image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

2 cups fresh lemon juice
2 cups sugar
2 tablespoons white wine vinegar
Salt
1 tablespoon Dijon mustard
1/2 cup olive oil, plus more for brushing sardines and bread
1/4 teaspoon coarsely ground black pepper
4 fresh sardines, scaled and gutted but heads left on
4 (1/2-inch) slices Italian bread
Chopped flat-leaf parsley, for garnish

Steps:

  • Heat grill to high. Place lemon juice and sugar in a medium saucepan and bring to a boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from heat and let cool slightly.
  • Place cooled lemon syrup, vinegar, salt, and mustard in a blender and blend until combined. With the motor running, slowly add the olive oil until emulsified. Stir in the pepper.
  • Brush sardines with oil and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side or until just cooked through.
  • Brush bread on both sides with olive oil and season with salt and pepper, to taste. Grill for about 45 seconds per side. Place each slice of bread on a plate and top with a sardine. Drizzle with vinaigrette and garnish with chopped parsley.

LEMON & MARJORAM SARDINES WITH WALNUT & PEPPER DRESSING



Lemon & marjoram sardines with walnut & pepper dressing image

We've created the ultimate recipe for glowing skin, packed with nutrients like calcium, vitamin C and heart-healthy omega-3 fats

Provided by Kerry Torrens - Nutritionist

Categories     Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

6 walnut halves
juce and zest 1 lemon
2 garlic cloves
6 butterflied sardines (see step-by-step), thawed if frozen
2 tsp marjoram or oregano, plus a few extra leaves for sprinkling
100g roasted red peppers from a jar (not in oil), drained
small drizzle of rapeseed oil
baby spinach leaves
seeds from 0.5 pomegranate

Steps:

  • You can use the walnuts as they are or activate them - this makes them easier to digest. If you're activating them, pour cold water over the walnuts, add a squeeze of lemon, then leave to soak overnight at room temperature. Drain and rinse.
  • Finely grate the garlic and set aside for 10 mins to allow the enzymes to activate. Open up the sardines and smear the flesh with half the garlic. Grate over the lemon zest (reserving a little to serve) and season with black pepper. Scatter over half the marjoram or oregano, then close the sardines again.
  • Put the walnuts, remaining herbs and the peppers in a bowl. Season, then blitz to a rough purée with a blender. Add the remaining garlic and a generous squeeze of lemon from one half, and blitz again.
  • Heat a drop of oil in a large non-stick frying pan and quickly wilt the spinach, then set aside. Wipe out the pan, then heat a little more oil and cook the sardines for 2 mins each side. Arrange the spinach on two plates and top with the sardines, scatter over the pomegranate seeds, then top with the dressing. Sprinkle over the reserved lemon zest and a few herb leaves, then serve with the remaining half of the lemon, cut into wedges.

Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium

LEMON-HERB SARDINE SALAD



Lemon-Herb Sardine Salad image

Get your dose of healthy oils with this lemony sardine mix over lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
Juice of 1 lemon
1 teaspoon Dijon mustard
1 tablespoon rinsed capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 finely diced stalks celery
Two 4.4-oz cans olive-oil-packed (drained) sardines
Coarse salt and freshly ground black pepper
Lettuce, for serving

Steps:

  • Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
  • Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Nutrition Facts : Calories 395 g, Fat 28 g, Fiber 1 g, Protein 31 g, SaturatedFat 4 g, Sodium 1004 g

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