Grilled Sardines with Blood Orange, Fennel and Radish Salad

  • serves 4

 

5 Ratings
Directions for: Grilled Sardines with Blood Orange, Fennel and Radish Salad

Ingredients

Sardines

12 sardines, gutted and gills removed

1 lemon, zest and juice separated

2 cloves garlic, peeled and smashed

2 bay leaves crushed

1 hot pepper, minced

1 cup olive oil

Freshly ground black pepper, as needed

Blood Orange, Fennel and Radis

2 blood oranges, peeled and sliced

1 bulb fennel, halved, cored and sliced thinly

6 radishes washed, trimmed and sliced thinly

4-5 chives minced

1 lemon, zest only

½ cup extra virgin olive oil

1 cup micro arugula

1 pinch coarse salt, to taste

freshly ground black pepper, to taste

Directions

Sardines

1. Pre heat grill In a large non reactive bowl mix sardines with remaining ingredients until evenly coated. Shake off excess marinade and grill 2-3 minutes on each side. Remove and serve.

Blood Orange, Fennel and Radis

1. In a large non reactive bowl, mix all ingredients together. Serve immediately.

See more: Fish, Grill, Summer, Main, Barbeque, European, Salad, Citrus, BBQ


http://www.foodnetwork.ca/recipe/grilled-sardines-with-blood-orange-fennel-and-radish-salad/9298/

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