Grilled Fresh Sardines With Arugula and Warm Vinaigrette
Published July 13, 1996
- Total Time
- 30 minutes, plus refrigeration
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Ingredients
¼ cup red-wine vinegar
½ cup plus 1 tablespoon olive oil
1 teaspoon Dijon mustard
⅛ teaspoon freshly ground pepper
1 teaspoon kosher salt
1 dozen fresh sardines (see note)
2 large bunches arugula (about ½ pound), thoroughly washed, tough stems removed and large leaves torn
Nutritional analysis per serving
2 grams carbs; 18 milligrams cholesterol; 326 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 1 gram fiber; 310 milligrams sodium; 8 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the grill, adjusting the rack 2 inches above the coals.
- Step 2
In a small saucepan, whisk together the vinegar, ½ cup of the oil, the mustard, pepper and ½ teaspoon of the salt until well blended. Set aside.
- Step 3
Clean the sardines by pinching the gills on both sides at the base of the head and pulling the gills out. Slide your fingers along the belly cavity and pull out the innards. Rinse the sardines in cold water, rubbing the skin to get rid of the scales. Wipe the sardines dry with paper towels, toss them with the remaining 1 tablespoon of olive oil and refrigerate.
- Step 4
When the grill is very hot, grill the sardines directly on the rack or in a hinged grilling basket until they are crispy and well browned, about 2 to 3 minutes on each side. Remove the sardines to a platter and season on both sides with the remaining ½ teaspoon of salt.
- Step 5
Meanwhile, whisk the vinaigrette in the saucepan over high heat until it just begins to bubble. (Do not let it boil.) Remove from the heat. Put the arugula in a large bowl and toss it with the warm vinaigrette. Divide the greens among 4 plates and top each with 3 sardines. Serve immediately.
You can substitute any small full-flavored fish, like fresh anchovies, small herring, baby mackerel, red mullet, smelts, sunfish or baby trout.
Private Notes