Best Grilled Harissa Sardines With Fennel Potato Salad Recipes

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GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON



Grilled Fresh Sardines with Fennel and Preserved Lemon image

Categories     Citrus     Fish     Herb     Onion     Braise     Lemon     Fennel     Grill/Barbecue     Gourmet

Yield Makes 6 (First course) servings

Number Of Ingredients 19

For fennel
2 tablespoons extra-virgin olive oil
2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges
1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)
4 teaspoons finely chopped rind (zest and white pith) from preserved lemon
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
For sardines
12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon crushed fennel seeds
1/8 teaspoon black pepper
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped fresh dill
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Cook fennel:
  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
  • Grill sardines while fennel cooks:
  • Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
  • Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
  • Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.

GRILLED SARDINES



Grilled Sardines image

What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make for fine meals. If you've only had sardines from a can, you may turn up your nose at them. Fresh ones will change your mind. Brush them with olive oil, toss a few sprigs of rosemary onto a hot grill, and grill them. Sardines take two to three minutes to grill and about that long to eat. They're a rare treat and a great nutritional package, containing omega-3 fats, selenium, vitamin B12, calcium, niacin and phosphorus.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 15m

Yield Serves four

Number Of Ingredients 6

24 medium or large sardines, cleaned
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper
A handful of fresh rosemary sprigs
Lemon wedges

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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 197 milligrams, Sugar 0 grams

SIMPLE GRILLED SARDINES



Simple Grilled Sardines image

Grilled fresh sardines are often offered on restaurant menus, but it's very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.

Provided by David Tanis

Categories     dinner, easy, quick, seafood, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

8 fresh sardines (about 1 1/2 pounds), cleaned and scaled
Salt and pepper
Extra-virgin olive oil
2 medium fennel bulbs, trimmed and very finely sliced
Lemon wedges
2 tablespoons chopped parsley, for garnish

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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 683 milligrams, Sugar 5 grams

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