Marinated Fried Sardines Sardinas Fritas En Adobo Recipes
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
FRIED SARDINES
Make and share this Fried Sardines recipe from Food.com.
Provided by marisk
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oil in a shallow pan.
- Season the sardines with salt and pepper.
- Then, dredge them in the flour, shaking off the excess and place them in the hot oil to fry.
- Turn the sardines over with tongs and fry on the other side.
- Drain on paper towels.
- Garnish with chopped parsley and serve immediately with lemon wedges.
Nutrition Facts : Calories 74.9, Fat 4.1, SaturatedFat 0.6, Cholesterol 51.1, Sodium 181.8, Protein 8.9
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 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.
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