Helena Loureiro’s Grilled Sardine Fillets
Ингредиенты
- 8 sardines, cut into fillets
- 1/4 cup (60 ml) olive oil
- 1 roasted red bell pepper, cut into strips
- Black olive tapenade
- 8 toasted cornbread slices (coutons)
- Coarse salt
- 7 tablespoons (105 ml) extra virgin olive oil
- 2 tablespoons (30 ml) raspberry vinegar
- 4 tablespoons (60 ml) red onion, finely chopped
- 1/2 cup (125 ml) fresh parsley, chopped
- 2 tablespoons (30 ml) capers
- 1 clove garlic, finely chopped
Инструкция
- An hour before grilling sardine fillets, place on a plate and cover with sea salt. Keep in the refrigerator.
- Prepare parsley sauce by combining all its ingredients in a bowl.
- Rinse sardine fillets. Brush sardine fillets with olive oil and brown on hot grill for 4 minutes on each side. (You can also sear them in a skillet over medium heat for 3 to 4 minutes on each side.)
- In a bowl, combine bell pepper, tapenade and parsley sauce.
- Serve sardine fillets on toasted cornbread slices (coutons) and garnish with salad.
