Text 7451, 67 rader
Skriven 2011-02-20 17:50:16 av Dave Drum (1:18/200.0)
Ärende: Gourmet 911
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Monterey Sardines w/Lemon & Herbs
 Categories: Seafood, Citrus, Herbs, Vegetables
      Yield: 6 servings
 
     18    Fresh sardines; gutted,
           - cleaned, scaled, patted
           - dry
      1 ts Coarse kosher salt
      3 tb Coarse chopped fresh
           - cilantro
      3 tb Coarse chopped fresh Italian
           Parsley
      2 ts Fine grated lemon peel
    1/3 c  Coarse chopped pitted
           - brine-cured green olives
      3 tb Fine chopped red onion
           Olive oil (for brushing)
           Lemon wedges (for garnish)
 
  Fresh sardines are widely available in California, but can
  be more difficult to find in the rest of the country. If
  fresh sardines are not available in your area, you can make
  a terrific spread with canned sardines.
  
  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.
  
  Sardine shortcut: Place two cans of drained oil-packed
  sardines (visible bones removed), 1/4 cup chopped red onion,
  1/4 cup fresh parsley leaves, 1/4 cup fresh cilantro leaves,
  and pinch of salt in the processor; blend to combine. Add a
  couple tablespoons each of lemon juice and olive oil;
  process until smooth. Spread on toasted baguette slices.
  Sprinkle with grated lemon peel and chopped cilantro and
  drizzle with olive oil.
  
  by Romney Steele
  
  Bon AppOtit | August 2010
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 20 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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