Chris Mooneys Sardine Tartines Platter Recipes

GRILLED MONTEREY SARDINES WITH LEMON AND HERBS

Grilled Monterey Sardines with Lemon and Herbs image

Provided by Romney Steele

Categories Herb Appetizer Low Cal Backyard BBQ Dinner Lemon Summer Grill Grill/Barbecue Healthy Lemon Juice Sardine Bon Appétit Sugar Conscious

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

18 fresh sardines, gutted, cleaned, scaled, patted dry
1 teaspoon coarse kosher salt
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1/3 cup coarsely chopped pitted brine-cured green olives
3 tablespoons finely chopped red onion
Olive oil (for brushing)
Lemon wedges (for garnish)

Steps:

Place sardines in 11 x 7 x 2-inch glass baking dish. Sprinkle fish with 1 teaspoon coarse salt. Cover and refrigerate 30 minutes.
Meanwhile, prepare barbecue (medium-high heat). Combine cilantro, parsley, and lemon peel in small bowl. Mix olives and onion in another small bowl. Brush sardines lightly with oil. Sprinkle half of herb mixture over sardines; turn to coat. Grill sardines until just opaque in center, 1 to 2 minutes per side, depending on size.
Arrange sardines on platter. Sprinkle with olive mixture, then remaining herb mixture. Sprinkle with freshly ground black pepper. Garnish with lemon wedges.

CHRIS MOONEY'S SARDINE TARTINES PLATTER

Chris Mooney's Sardine Tartines Platter image

Provided by Food Network

Categories appetizer

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

2 tins sardines, packed in olive oil
1 baguette, halved lengthwise and cut into pieces
1 lemon, for serving
Cold butter, for serving
Freshly ground black pepper, for serving

Steps:

Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.

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