Grilled Moroccan Sardines 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.

GRILLED MOROCCAN SARDINES



Grilled Moroccan Sardines image

Provided by Jonathan Reynolds

Categories     dinner, easy, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sardines, scaled and cleaned (heads and tails left on)
3 garlic cloves, peeled and crushed to a paste
Finely grated zest and the juice of 1 lemon
3 tablespoons olive oil
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh parsley
2 teaspoons paprika
1 teaspoon ground coriander
Pinch each saffron threads and hot-red-pepper flakes
1 teaspoon kosher salt

Steps:

  • Place sardines in a single layer in a nonreactive dish. Mix the remaining ingredients in a bowl, pour mixture over the sardines and turn sardines to coat. Cover and let marinate 1 hour.
  • Grill or broil sardines until cooked through, about 2 minutes on each side.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 0 grams

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