Best 9 Grilled Sardine Tartines With Onion And Arugula Recipes

GRILLED SARDINES WITH ARUGULA SAUCE

Steps:

• Wash and dry 1 cup of parsley and 1 1/2 cups arugula and blend them with 4 tablespoons oil, 2 tablespoons water and 2 anchovies in oil to make a sauce.
• Heat a grill or griddle very hot, lightly grease the sardines and cook them for 2-3 minutes per side.
• Drizzle them with a few drops of the anchovy oil and serve them with the sauce.

GRILLED SARDINES OVER WILTED BABY ARUGULA

Steps:

• Prepare a stove-top griddle or outdoor grill. Rinse the arugula, shaking off any excess water. Arrange on a large platter and set aside.
• Rinse the sardines in cold water, rubbing to remove the scales. Wipe dry. In a bowl, combine the sardines and olive oil and toss to coat. Grill over very hot coals or heat about 2 to 3 minutes per side, or until the sardines are crispy and golden. Season with salt and pepper. Transfer immediately to the arugula-lined platter and serve with lemon wedges.

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.

SARDINE TOASTS WITH TOMATO AND SWEET ONION

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

GRILLED SARDINE TARTINES WITH ONION AND ARUGULA

Steps:

• Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours.
• Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish.
• Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.

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 FRESH SARDINES WITH ARUGULA AND WARM VINAIGRETTE

Steps:

• Prepare the grill, adjusting the rack 2 inches above the coals.
• In a small saucepan, whisk together the vinegar, 1/2 cup of the oil, the mustard, pepper and 1/2 teaspoon of the salt until well blended. Set aside.
• Clean the sardines by pinching the gills on both sides at the base of the head and pulling the gills out. Slide your fingers along the belly cavity and pull out the innards. Rinse the sardines in cold water, rubbing the skin to get rid of the scales. Wipe the sardines dry with paper towels, toss them with the remaining 1 tablespoon of olive oil and refrigerate.
• When the grill is very hot, grill the sardines directly on the rack or in a hinged grilling basket until they are crispy and well browned, about 2 to 3 minutes on each side. Remove the sardines to a platter and season on both sides with the remaining 1/2 teaspoon of salt.
• Meanwhile, whisk the vinaigrette in the saucepan over high heat until it just begins to bubble. (Do not let it boil.) Remove from the heat. Put the arugula in a large bowl and toss it with the warm vinaigrette. Divide the greens among 4 plates and top each with 3 sardines. Serve immediately.

GRILLED MONTEREY SARDINES WITH LEMON AND HERBS

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.

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.