Grilled Sardines with Cold Bean Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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If only all sardine dishes tasted as good as this one, everyone would be converts to this delicious and sustainable Western fish that's full of healthful oils. Using the dressing as a marinade for both the sardines and the bean salad is a great way to ensure the flavors meld well. Ingredients:
1 teaspoon minced garlic |
1/4 cup fresh lemon juice |
about 1/2 cup extra-virgin olive oil |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
8 whole sardines (1 1/4 lbs. total), cleaned and backbones removed |
2 cans (15 oz. each) cannellini beans, drained |
1 cup halved grape tomatoes |
1 cup curly parsley leaves |
Directions:
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, whisk together garlic, lemon juice, 1/2 cup oil, salt, and pepper. Pour 1/4 cup dressing over sardines in another medium bowl and let sit 10 minutes.
2. Meanwhile, add beans, tomatoes, and parsley to remaining dressing and toss to coat.
3. Using a wad of oiled paper towels and tongs, oil cooking grate. Starting with skin side down, cook sardines, turning once, until cooked through and dark grill marks appear, about 5 minutes.
4. Divide bean salad among 4 plates. Top each with 2 sardine pieces.
5. Note: Nutritional analysis is per serving.
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