Grilled Sardine Tartines with Onion and Arugula |
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Prep Time: 35 Minutes Cook Time: 110 Minutes |
Ready In: 145 Minutes Servings: 6 |
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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 . If you can't find fresh sardines, use trout or branzino fillets instead. Ingredients:
12 butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin |
2 tablespoons olive oil plus additional for brushing |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh italian parsley |
2 teaspoons grated lemon peel |
1 teaspoon piment d'espelette or 1/2 teaspoon dried crushed red pepper |
nonstick vegetable oil spray |
6 1/3-inch-thick slices sweet onion (such as maui or vidalia) |
6 6-inch-long baguette slices, cut 1/2-inch thick on sharp diagonal |
3 tablespoons butter, room temperature |
fleur de sel |
18 arugula leaves |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon fresh lemon juice |
6 lemon wedges |
Directions:
1. 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.
2. 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.
3. 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.
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