Grilled sardines with herbed fennel-and-olive salad
Enjoy a burst of Mediterranean flavors with this delectable grilled sardines paired with a refreshing herbed fennel and olive salad. Perfect for a light and flavorful meal!
Ingredients:
- 4 lemons, scrubbed in hot water
- 2 cups extra-virgin olive oil
- ¼ cup white vinegar
- 4 garlic cloves, smashed and peeled
- 8 Hawaiian or 4 bird's eye chilies, half left whole, half chopped
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 tablespoon shoyu (soy sauce)
- 2 teaspoons coarse Hawaiian sea salt or Diamond Crystal kosher salt
- 4 (3.75- to 4.2-ounce) tins sardines in extra-virgin olive oil
- ¼ medium sweet white onion, halved and thinly sliced (1/2 cup)
- 2 garlic cloves, thinly sliced
- Gochugaru (Korean chile flakes), to taste
- 1 tablespoon shoyu (soy sauce)
- 1 tablespoon apple-cider vinegar
- Freshly ground black pepper
Instructions:
- Using a vegetable peeler, carefully remove the outer yellow layer of the lemon in long strips, being cautious not to include the bitter white part. (Save the lemon pulp and juice for later use.) Combine the lemon strips with olive oil in a saucepan and cook over low heat for 5 minutes, stirring occasionally. If you notice any bubbles forming, lower the heat or briefly take the pan off the heat. Let the oil cool down to room temperature while allowing the lemon strips to infuse for about an hour. Discard the lemon strips and transfer the lemon-infused oil to a clean jar or a container with a lid. Store in a cool, dark place. The oil will remain good for approximately 1 month at room temperature, or several months in the refrigerator (remember to bring it back to room temperature before using).
- In a clean jar or container that can withstand heat, mix together hot water, white vinegar, garlic, chiles, bay leaves, cider vinegar, shoyu, salt, and fish sauce; stir until the salt dissolves. Let the spicy pepper mixture cool to room temperature. Taste and adjust the salt if necessary. Refrigerate for at least a day before serving. This spicy pepper water can be kept in the fridge indefinitely.
- Place sliced onions in a bowl and cover them with cold water. Allow them to soak until they become slightly translucent, which should take around 3 to 5 minutes. Drain the onions and pat them dry with paper towels.
- Gently take the sardines out of the can, preserving the oil. Heat a medium skillet over medium-high heat. Pour in the reserved sardine oil (or a bit of neutral oil), add garlic and gochugaru to your liking, and cook until they are lightly browned and aromatic, which usually takes around 30 to 60 seconds. Arrange the sardines in the skillet in a single layer, keeping them as whole as possible. Pour in the shoyu and vinegar to deglaze the pan.
- After heating the sardines for 1 to 2 minutes, transfer them to a serving dish and top with the onions and 1/4 cup of the spicy pepper water. Season with black pepper according to your taste and drizzle with 2 teaspoons of the lemon-infused oil. Serve immediately.
Summary:
- Calories: 608 kcal
- Fat: 40 g
- Protein: 40 g
- Carbs: 28 g
- Potassium: 2119 mg
- Magnesium: 196 mg