Grilled Sardines With Lemon Pepper Vinaigrette Recipes

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

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.

SIMPLE GRILLED SARDINES

Steps:

• Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
• Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
• Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
• Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.

GRILLED SARDINES

Steps:

• Preheat a barbecue or indoor grill to 350 degrees F (190 degrees C). Place sardines on grill. Grill 4 minutes on each side (use medium heat setting on your barbecue or grill). Remove from heat.
• Place grilled sardines on serving plate, cut a fresh lemon in half. Squeeze half of the lemon over sardines. Slice the remaining half lemon and add lemon slices to the serving plate as garnish.

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

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.