Best 7 Grilled Sardine Tartines With Onion And Arugula Recipes
**Grilled Sardine Tartines with Onion and Arugula: A Culinary Delight**
Embark on a culinary journey with our grilled sardine tartines, where the delicate flavors of the sea harmoniously blend with the earthy notes of caramelized onions and the peppery bite of arugula. This tantalizing dish is more than just a meal; it's an experience that will transport your taste buds to the sun-drenched shores of the Mediterranean.
Our recipe collection features a variety of tartine variations, each offering a unique taste sensation. From the classic grilled sardine tartine with its simple yet satisfying combination of flavors to the more adventurous smoked sardine tartine with its rich and smoky undertones, our recipes cater to every palate.
In addition to the grilled sardine tartines, we also present a refreshing tomato and arugula salad with a tangy lemon vinaigrette, providing a light and flavorful side dish to complement the richness of the sardines. And for those with a sweet tooth, our honey-roasted fig and arugula salad offers a delightful balance of sweet and savory flavors.
Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our grilled sardine tartines and accompanying recipes are sure to impress. So gather your ingredients, fire up the grill, and prepare to savor the taste of the Mediterranean in your own kitchen.
GRILLED SARDINES OVER WILTED BABY ARUGULA
Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection for an easy appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Prepare a stove-top griddle or outdoor grill. Rinse the arugula, shaking off any excess water. Arrange on a large platter and set aside.
- Rinse the sardines in cold water, rubbing to remove the scales. Wipe dry. In a bowl, combine the sardines and olive oil and toss to coat. Grill over very hot coals or heat about 2 to 3 minutes per side, or until the sardines are crispy and golden. Season with salt and pepper. Transfer immediately to the arugula-lined platter and serve with lemon wedges.
GRILLED SARDINES
What to do about seafood? Nutritionists say we should eat more, that many types of fish are nutritious and contain fats that seem to protect the heart. I know from experience that many of them can make for fine meals. If you've only had sardines from a can, you may turn up your nose at them. Fresh ones will change your mind. Brush them with olive oil, toss a few sprigs of rosemary onto a hot grill, and grill them. Sardines take two to three minutes to grill and about that long to eat. They're a rare treat and a great nutritional package, containing omega-3 fats, selenium, vitamin B12, calcium, niacin and phosphorus.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield Serves four
Number Of Ingredients 6
Steps:
- Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper.
- When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary. Grill for a minute or two on each side, depending on the size. Transfer from the grill to a platter using tongs or a wide metal spatula, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 197 milligrams, Sugar 0 grams
GRILLED SARDINES
Steps:
- Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
- Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
- Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.
- Preheat a grill.
- Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
- Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
- The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.
GRILLED SARDINE TARTINES WITH ONION AND ARUGULA
In French, the term _tartine_ can refer to a buttered slice of bread that's topped with a spread, or an open-faced sandwich, such as the one here. _Piment d'Espelette_, a dried red pepper from the French Basque region, can be found online at surfasonline.com. If you can't find fresh sardines, use trout or branzino fillets instead.
Provided by Pascal Sauton
Time 2h25m
Yield Makes 6 appetizer servings
Number Of Ingredients 16
Steps:
- Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours.
- Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish.
- Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.
GRILLED FRESH SARDINES WITH ARUGULA AND WARM VINAIGRETTE
Provided by Molly O'Neill
Categories appetizer
Time 30m
Yield Four first-course servings
Number Of Ingredients 7
Steps:
- Prepare the grill, adjusting the rack 2 inches above the coals.
- In a small saucepan, whisk together the vinegar, 1/2 cup of the oil, the mustard, pepper and 1/2 teaspoon of the salt until well blended. Set aside.
- Clean the sardines by pinching the gills on both sides at the base of the head and pulling the gills out. Slide your fingers along the belly cavity and pull out the innards. Rinse the sardines in cold water, rubbing the skin to get rid of the scales. Wipe the sardines dry with paper towels, toss them with the remaining 1 tablespoon of olive oil and refrigerate.
- When the grill is very hot, grill the sardines directly on the rack or in a hinged grilling basket until they are crispy and well browned, about 2 to 3 minutes on each side. Remove the sardines to a platter and season on both sides with the remaining 1/2 teaspoon of salt.
- Meanwhile, whisk the vinaigrette in the saucepan over high heat until it just begins to bubble. (Do not let it boil.) Remove from the heat. Put the arugula in a large bowl and toss it with the warm vinaigrette. Divide the greens among 4 plates and top each with 3 sardines. Serve immediately.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 1 gram, TransFat 0 grams
SIMPLE GRILLED SARDINES
Grilled fresh sardines are often offered on restaurant menus, but it's very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.
Provided by David Tanis
Categories dinner, easy, quick, seafood, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a medium-hot charcoal fire or stovetop grill pan, or light the broiler.
- Season sardines inside and out with salt and pepper and paint both sides lightly with olive oil.
- Lay sardines on the grill and cook them on one side for about 2 minutes, until nicely browned. (Sardines rarely stick to the grill.) Carefully flip sardines and cook for about 2 minutes more, until just done.
- Transfer each portion to individual plates. Put the sliced fennel in a bowl and season with salt and pepper. Dress with about 2 tablespoons olive oil and a squeeze of lemon. Place a pile of dressed fennel evenly on each plate. Serve with lemon wedges and a sprinkle of parsley.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 683 milligrams, Sugar 5 grams
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.
Tips:
- To ensure the sardines are cooked properly, grill them over medium-high heat for 2-3 minutes per side, or until they are just cooked through.
- If you don't have a grill, you can also cook the sardines in a grill pan over medium-high heat.
- To make the onion and arugula salad, simply combine the onion, arugula, olive oil, lemon juice, salt, and pepper in a bowl and toss to coat.
- To assemble the tartines, spread the goat cheese on the bread slices, top with the sardines and onion and arugula salad, and drizzle with olive oil.
- For a more flavorful tartine, use a variety of different types of bread, such as sourdough, rye, or whole wheat.
- You can also add other toppings to the tartines, such as sliced tomatoes, avocado, or hard-boiled eggs.
Conclusion:
Grilled sardine tartines with onion and arugula are a delicious and easy-to-make appetizer or light meal. They are perfect for a summer party or picnic, and they can also be enjoyed as a quick and healthy lunch or dinner. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new recipe to try, give these grilled sardine tartines a try. You won't be disappointed!
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