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Serving(s) |
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8 to 12 pieces |
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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Fish |
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| Cuisine Type : Spanish-Portuguese |
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| Preparation Method : Broil |
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| Sardines, with their rich, assertive flavour, are a favourite southern European fish. Boned and marinated, as we've done here, they make an elegant starter. Fresh sardines are hard to come by, but excellent individually quick frozen (IQF) ones, usually from Portugal and sold in inexpensive 800-gram packages, are easy to find. Look for them in grocery stores near Portuguese, Greek or Italian neighbourhoods. |
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Ingredients
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1 pkg (800 g) frozen sardines, thawed |
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3 cloves garlic, pressed or minced |
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2 tbsp (30 mL) minced flat-leaf parsley |
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2 tbsp (30 mL) extra-virgin olive oil |
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1 tbsp (15 mL) lemon juice |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) black pepper |
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Pinch cayenne pepper |
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Preparation
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Under cold running water, scale sardines by running fingers up body from tail to head. With scissors, trim off top fin. Slit belly from tail to head; remove gills and innards. Slide finger down both sides of backbone, loosening it; pull backbone out. With scissors, cut off tail and head; trim sides, removing any leftover bones. Lay pieces flat, skin side down, on plate; sprinkle with garlic, parsley, oil, lemon juice, salt, and black and cayenne peppers. Refrigerate for 30 minutes (or for up to 4 hours). Broil, skin side down and 4 inches/10 cm from element, until flesh just flakes (do not overcook), 6 to 7 minutes. (Or grill, skin side down, over high heat until skin is browned on bottom and fish just flakes, 5 to 7 minutes.)
Makes 8 to 12 pieces.
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Nutritional information
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Per each of 12 pieces: about 73 cal, 7 g pro, 5 g total fat (1 g sat. fat), trace carb, trace fibre, 37 mg chol, 134 mg sodium. % RDI: 3% calcium, 4% iron, 1% vit A, 2% vit C, 1% folate.
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Source
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Homemakers Magazine: May 2007
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