Best Marinated Fresh Sardines Recipes

Marinated Fresh Sardines image

Provided by Martha Stewart

Number Of Ingredients 10

3 small carrots (about 4 ounces), peeled and thinly sliced
2 stalks celery (about 6 ounces), thinly sliced
1 small onion (about 2 1/2 ounces), halved and thinly sliced
1 tablespoon fresh oregano leaves
1 teaspoon coarse salt
Freshly ground pepper
12 medium fresh sardines (about 1 1/2 pounds), cleaned and filleted
2 cups champagne vinegar
1/2 teaspoon sugar
3/4 cup extra-virgin olive oil

Steps:

Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.

Marinated Fresh Sardines With Pickled White Beans image

Provided by Molly O'Neill

Time 6h

Yield 12 side dishes

Number Of Ingredients 16

2 pounds fresh sardines, cleaned
3 cups lemon juice (about 6 lemons)
1/2 cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper to taste
1/2 cup fresh Italian parsley, chopped
1 pound dry white beans, sorted, washed and soaked overnight and drained
2 cloves garlic
1 small onion, peeled
12 black peppercorns
1 teaspoon white-wine vinegar
1 teaspoon olive oil
1 teaspoon salt
5 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh thyme leaves

Steps:

Remove the sardines' heads and tails and split the fish. Remove the bones and lay the sardines in a large bowl. Mix together the lemon juice, olive oil, salt, pepper and parsley and pour it over the sardines. Chill for 5 hours.
Place the beans in a pot with cold water to cover by 2 inches. Add the garlic, onion, peppercorns, vinegar, olive oil and salt. Bring to a boil and simmer, covered, until very tender, about 40 minutes. Drain.
Refresh the beans under cold running water. Remove the peppercorns and stir in the lemon juice, extra-virgin olive oil and thyme. Arrange the sardines and beans on plates and serve.