Grilled Fresh Sardines With Fennel And Preserved Lemon Recipes

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GRILLED FRESH SARDINES WITH FENNEL AND PRESERVED LEMON



Grilled Fresh Sardines with Fennel and Preserved Lemon image

Categories     Citrus     Fish     Herb     Onion     Braise     Lemon     Fennel     Grill/Barbecue     Gourmet

Yield Makes 6 (First course) servings

Number Of Ingredients 19

For fennel
2 tablespoons extra-virgin olive oil
2 medium fennel bupounds (sometimes labeled "anise"; about 1 1/2 pounds total), stalks discarded and bulb halved lengthwise, then cut into 1/2-inch-wide wedges
1/2 red onion, cut into 1/4-inch-thick slices (1/2 cup)
4 teaspoons finely chopped rind (zest and white pith) from preserved lemon
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
For sardines
12 fresh sardines (about 2 to 3 ounces each), cleaned, leaving head and tail intact
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon crushed fennel seeds
1/8 teaspoon black pepper
2 teaspoons fresh lemon juice
1/3 cup coarsely chopped fresh dill
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Cook fennel:
  • Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramelized and water is evaporated, about 10 minutes. Keep warm, covered.
  • Grill sardines while fennel cooks:
  • Rinse sardines and pat dry, then spread out on a platter. Drizzle sardines with 1 tablespoon oil and sprinkle with sea salt, fennel seeds, and pepper.
  • Heat grill pan over moderately high heat until hot. Oil grill pan and grill sardines, in 2 batches if necessary, turning over once, until just cooked through, 4 to 5 minutes total per batch. Transfer as cooked to a clean platter with a slotted spatula.
  • Stir together lemon juice and remaining 2 tablespoons oil. Serve sardines on fennel mixture sprinkled with dill and drizzled with lemon dressing.

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