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Grilled Sardines with Blood Orange, Fennel and Radish Salad

Food Network Canada
YIELDS
4 servings
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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
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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.

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