MARINATED FRESH SARDINES
Sardinesare high in omega-3 fatty acids, whichhelp prevent arrhythmias associated withheart attacks; the pickled fish canbe served as a first course or side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
- Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.
MARINATED SARDINES
The basic recipe came from Antonio Carlucci's book "Southern Italian Cooking" but I've amended it a bit, mainly by adding chilli. Makes a good first course, serve with a little pile of rocket on the side and some bread. Can also be made with garfish or other small, flavoursome fish.
Provided by Surfsider
Categories European
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dust the sardines in flour.
- Fry them in olive oil until they are crisp& brown.
- Transfer to a shallow dish.
- Clean the pan and in it heat ½ cup olive oil, and fry the garlic and chilli in it very briefly.
- Add the wine, vinegar and mint, and remove from the heat.
- While it is still hot, pour this mixture over the fish.
- Season to taste and leave for a couple of hours before serving.
MARINATED FRIED SARDINES (SARDINAS FRITAS EN ADOBO)
Steps:
- Butterfly the sardines, leaving them joining at the back and pulling out the bone with your fingers. In a shallow bowl large enough to hold the sardines, combine the water, vinegar, garlic, oregano, bay leaves, salt, and pepper. Place the sardines skin side up in this mixture and marinate for several hours, refrigerated. Drain the sardines well on paper towels and fold them back together. Dust with flour. Heat the oil at least 1/2-inch deep to about 380 degrees F. Or, better, use a deep-fryer. Coat the sardines with the beaten egg and place directly in the hot oil. Fry until golden, drain, and serve.
- Variation: Sardines are also delicious without a marinade. Simply coat with flour (not necessary to remove bones) and fry, or eliminate the flour and grill them. Sprinkle with coarse salt.
MARINATED SARDINES
Provided by Jonathan Reynolds
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow casserole large enough to lay flat the 16 sardine halves, spread out half the vegetables and sprinkle with half the oregano and half the salt and pepper. Lay the sardine fillets flesh-side-down over the vegetables. Top with the remainder of the vegetables and sprinkle again with remaining oregano and salt and pepper. In a measuring cup, combine the verjus and vinegar. Pour the mixture over the sardines, cover and let sit at room temperature for 20 minutes.
- After 20 minutes, pour off all the liquid and cover sardine-and-vegetable mixture with the olive oil. Cover and refrigerate for at least two hours or overnight.
- Serve 4 sardine fillets per person and include a fourth of the pickled vegetables. Garnish each with a bay leaf and orange zest.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 46 grams, Carbohydrate 4 grams, Fat 55 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 391 milligrams, Sugar 1 gram
POP'S TOMATO-BRAISED SARDINES
My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.
Provided by Diana71
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
- While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
- Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
- Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
- Pour remaining lime juice over the sardines and serve.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 18.1 g, Cholesterol 161 mg, Fat 40.7 g, Fiber 4 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 1150.4 mg, Sugar 3.2 g
MARINATED FRESH SARDINES WITH PICKLED WHITE BEANS
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 6h
Yield 12 side dishes
Number Of Ingredients 16
Steps:
- Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
- Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
- Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.
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