Broiled sardines

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If you have the time and inclination, marinate the sardines. But even if you don't, they will still be blistered, browned and delicious. Serve them with your favourite hummus and pita bread, which you can warm under the griddle while you broil the fish. Don't be afraid to experiment with ethical fish at home, says chef Rick Moonen, co-author of Fish without a Doubt. The cookbook offers instructions on preparing such sustainable seafood as broiled sardines: Serve them with your favourite hummus and pita bread; drizzle the sardines with olive oil, sprinkle on some salt and curble on oregano if they're not marinated.

Don't be afraid to experiment with ethical fish at home, says chef Rick Moonen, co-author of Fish without a Doubt. The cookbook offers instructions on preparing such sustainable seafood as broiled sardines: Serve them with your favourite hummus and pita bread; drizzle the sardines with olive oil, sprinkle on some salt and curble on oregano if they're not marinated. The Globe and Mail

Contents

[edit] Marinade

What you need

  • 2 teaspoons cumin seeds, toasted (see below)
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic

[edit] What you do

To toast the cumin seeds, put seeds in a small heavy skillet, either over medium heat or in a preheated 350 F oven. Shake the pan often, until the seeds are lightly coloured and aromatic. Remove them from the skillet immediately so they don't burn and let cool before you grind them.

Stir the oil, garlic and cumin seeds together in a dish large enough to hold the sardines in a single layer. Roll the sardines in the marinade, coating them, then cover with plastic and refrigerate for three to four hours.

[edit] Broiled Sardines

[edit] What you need

  • 8 sardines, scaled and gutted
  • Extra virgin olive oil
  • Coarse sea salt
  • About 1/2 teaspoon dried oregano (if not marinating the fish)
  • Lemon wedges

[edit] What you do

Set a cast-iron griddle on the top oven rack and heat the broiler for at least 15 minutes.

When the griddle is searing hot, remove the sardines from the marinade. (If you haven't marinated them, rub the fish generously with olive oil and season with salt.) Broil until the skin is blistered and browned and the tails are charred, about four minutes.

Drizzle the sardines with olive oil. Sprinkle on some salt and crumble on the oregano if you haven't marinated the sardines. The lemon wedges go on the plates. Serve while the sardines are hot.

Serves 4.

[edit] Butterflying sardines and anchovies

Scale the fish with your fingers under cold running water, working from the tail to the head. Be gentle - the skin is delicate.

Stand the fish on its belly on a cutting board and make a cut right behind the front fins and through the spine. Hold the body of the fish in one hand and the head in the other. Bend the head down toward the belly, pulling it off. Most of the guts will come out as you do this.

Push your index finger into the cavity you've made at the head end and open the fish up along its belly. Remove the remaining guts and rinse.

With the fish on its back, work your index finger under the spine at the head end. When your finger is in to the first knuckle, slide in your middle finger too. This will lift the small bones from the flesh. Continue working your fingers under the bones until you reach the tail. Pinch off the spine at the tail.

Lay the fish flat on your working surface and trim the edges. Pat down any ragged flesh.


Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008

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