Name: Grilled Sardines with Blood Orange, Fennel and Radish Salad
Yield: 4 servings
Ingredients: 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; 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

Yields

4 servings

ingredients

Sardines

sardines, gutted and gills removed

lemon, zest and juice separated

cloves garlic, peeled and smashed

bay leaves crushed

hot pepper, minced

cup olive oil

Freshly ground black pepper, as needed

Blood Orange, Fennel and Radis

blood oranges, peeled and sliced

bulb fennel, halved, cored and sliced thinly

radishes washed, trimmed and sliced thinly

4-5

chives minced

lemon, zest only

cup extra virgin olive oil

cup micro arugula

pinch coarse salt, to taste

freshly ground black pepper, to taste

Ingredient Substitution Guide

directions

Step 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.

Step 2

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

immediately.

Barbeque
bbq
Citrus
European
fish

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My rating for Grilled Sardines with Blood Orange, Fennel and Radish Salad

Grilled Sardines with Blood Orange, Fennel and Radish Salad

ingredients

Sardines

Blood Orange, Fennel and Radis

directions

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