GRILLED MONTEREY SARDINES
Provided by Food Network
Categories appetizer
Time 2h25m
Yield 1 to 2 servings
Number Of Ingredients 17
Steps:
- Whisk together all marinade ingredients and marinate the sardines for 2 hours
- For the Salsa: Mix all the ingredients in a large bowl.
- Preheat grill to medium heat. Lightly oil the grill. Place the sardines on the preheated grill and discard marinade. Cook sardines for 5 to 7 minutes (depending on size) or until they flake easily with a fork. Serve with angel hair pasta, and/or antipasto salad, if desired.
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.
BROILED SARDINES WITH LEMON AND THYME
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It's also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the broiler until hot. Move the oven rack as close to the heat source as possible (four to two inches away). Heat a sturdy pan for about 5 minutes.
- Wrap a lemon slice around each thyme sprig and stuff inside the sardines; sprinkle with salt and pepper. When the pan is hot, remove it from the oven and pour in half of the olive oil, then put the sardines in the pan and drizzle with the remaining oil. Broil for 4 to 5 minutes, then check the sardines; they're ready when they're opaque, the tip of a knife flakes the thickest part easily, and the outside is nicely browned.
- To serve, carefully remove the sardines with a spatula, sprinkle with more herbs if you like, and pour the pan juices over all. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 0 grams
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 SARDINES WITH SWEET AND SOUR LEMON-PEPPER VINAIGRETTE AND TOASTED BREAD
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 28m
Yield 4 servings
Number Of Ingredients 10
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.
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.
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