Name: Helena Loureiro’s Grilled Sardine Fillets
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 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

Ingredients

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

Parsley Sauce

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

Preparation

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.

Note from Ricardo

This recipe is from Helena Loureiro’s book "Helena: 100 recettes portugaises"

Helena Loureiro’s Grilled Sardine Fillets

Categories

Ingredients

Parsley Sauce

Preparation

Note from Ricardo

Personal Note