Sardinetapas Recipes
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
SPANISH SARDINES ON TOAST
Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple
Provided by Good Food team
Categories Main course, Supper
Time 10m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
- Add the sardines and heat through for a few mins until warm.
- Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.
Nutrition Facts : Calories 420 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.81 milligram of sodium
SARDINE TAPAS
A lovely Spanish idea. Posted in response to a recipe request. If fresh sardines are unavailable, smelt would be an alternative
Provided by Molly53
Categories Spanish
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in skillet.
- Toss sardines in flour.
- Place in pan and cook until golden brown and cooked through.
- Remove from pan, drain, and sprinkle with salt.
- Serve with lemon wedges.
More about "sardinetapas recipes"
TASTY SARDINE PATE (EVEN FOR FUSSY EATERS)
From irenamacri.com
5/5 Estimated Reading Time 3 mins
- Add all ingredients either to a food processor or a medium bowl if using an immersion blender stick. Blend until just smooth. Don’t over-process it too much. I like to pulse blend a few times, making sure I scrape and incorporate all ingredients evenly.
- Transfer to a bowl to serve with crispbreads, sourdough, sliced veggies, low-carb or paleo crackers or use in wraps, salads etc.
CANNED SARDINE RECIPE: EASY FISH CAKES! PERFECT FOR PARTIES!
From champagne-tastes.com
Estimated Reading Time 6 mins
- Remove sardines from tin, reserving oil, and place fish in a mixing bowl. Add remaining fish cake ingredients, along with the oil from one tin (about 2 TB) to the bowl.Gently mix all the ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don't want to purée the fish.)
- Use a 1 TB measuring spoon (or another small scoop) and scoop the fish cake mix into small balls. One by one, roll the balls in your hands, and then flatten into small patties 2" across, and about 1/2" thick. You should end up with 15 - 18 patties, depending on the size of your scoop.Set patties on a rimmed baking sheet, large cast iron pan, or casserole dish. (Note: We've added oil to an oily fish. While cooking, oil from the fish will drain out of the fish, and the fish will fry in the oil under the broiler. Avoid using a rimless baking sheet, because the oil will drip all over your oven.)Refrigerate patties for about 30 minutes.
- While fish cakes chill, mix together all the ingredients for the yogurt sauce. Make sure to taste as you add the cayenne and salt-- use more or less as desired. Put sauce in the refrigerator until it's time to serve.Move oven rack to the top 3rd of the oven (or about 6" from the broiler). Broil 5 minutes, flip, and broil 3-5 minutes more, until fish cakes are dark and golden.Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.Leftovers:Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.Make Ahead + Freeze: Let sardine cakes cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months. To reheat, simply unwrap and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.Sauce should not be frozen.
50 SPANISH TAPAS RECIPES TO IGNITE YOUR DINNER PARTY
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MEDITERRANEAN SARDINE PASTA WITH LEMON, CAPERS AND CHILI ...
From toriavey.com
- Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don't let them burn!).Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.
- When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta.When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.
- Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.
39 ANCHOVY & SARDINE RECIPES THAT PACK A PUNCH | BON APPéTIT
From bonappetit.com
- Grilled Sardines with Aioli. Sardines can be a hard sell—but not when paired with this aioli. View Recipe.
- Easy Homemade Caesar Dressing. Embrace the anchovy. Not only are anchovies essential for a classic Caesar, they provide a tangy, salty, rich flavor that this dressing couldn’t get otherwise.
- Carrot Salad with Feta and Anchovies. The marinated white anchovies make this carrot salad stand out by adding a nice vinegary bite (if you opt for regular anchovies, season with less salt), and those little fishes are good for you, too!
- Charred Asparagus with Citrus Bagna Cauda. The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.
- Toast with Tomato Jam, Boquerones, and Lemon Oil. Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. View Recipe.
- Anchovy Pasta with Garlic Breadcrumbs. Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
- Caesar-Style Puntarelle. Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.
- Spaghetti with Tomatoes and Anchovy Butter. A very simple pasta, made complex thanks to the anchovies. View Recipe.
- Spicy Marinated Vegetables and Sardines on Toast. Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy! View Recipe.
- Linguine with Anchovies and Tuna. Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe. View Recipe.
14 IDEAS FOR TURNING A CAN OF SARDINES INTO DINNER | KITCHN
From thekitchn.com
- Grill or fry them. Keep things simple: Grill or fry whole sardines, add a squeeze of fresh lemon juice, and eat!
- Pile a couple on toast or hearty crackers. Topped on toast or Wasa crackers, sardines make a simple, light meal. Add a spread of mustard, a squeeze of lemon, or some sliced tomatoes and red onion for more flavor.
- Add a few to pizza. You can toss them on straight from the can, fry them up, or grill them. Either way, sardines make a fun pizza topping. Get a recipe: Classic Margherita Pizza.
- Add them to salad. Whether you take them straight from the can, or give them a quick grill or fry first, a few sardines will totally transform a salad.
- Pair them with avocado. The buttery richness of avocado is a perfect match for umami-rich sardines. Add one or two to avocado toast or stuff an avocado half with a quick sardine salad.
- Whisk some into tomato sauce. Sardines don’t have to be left whole. Try blending them into a paste, and then whisking them into tomato sauce to add depth of flavor.
- Mix them with pasta. Sardines work wonders in so many different types of pasta dishes: Add them to pasta tossed with marinara or pesto, or mix them into a carbonara or primavera.
- Use them in tacos. Sardines might not be the first type of seafood that comes to mind when you think about fish tacos, but these small, canned fish work surprisingly well in a tortilla.
- Turn them into fish cakes. Whether you chop the sardines or blend them into a purée, they’re a natural addition to almost any type of fish cake you want to whip up.
- Chop a few for quiche. Change up the way you do quiche. Chopped or whole, sardines add something really excited to this egg dish. Get a recipe: How to Make a Foolproof Quiche.
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