Grilled Sardines with Beluga Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons cardamom pods, crushed |
1 1/2 teaspoons cumin seeds |
3 cups water |
2 cups organic vegetable broth |
1 bay leaf |
1 1/2 cups uncooked dried beluga lentils |
1 tablespoon olive oil |
1/4 cup finely chopped shallots |
4 garlic cloves, minced |
1/2 teaspoon salt, divided |
1/2 teaspoon ground black pepper |
12 (3-ounce) cleaned whole fresh sardines |
cooking spray |
2 tablespoons fresh lemon juice |
4 cups gourmet salad greens |
3 tablespoons sherry vinegar |
Directions:
1. Place cardamom and cumin in a large saucepan over medium heat; cook 5 minutes or until toasted, stirring occasionally. Add 3 cups water, broth, and bay leaf; bring to a boil. Reduce heat to low; simmer 40 minutes. Strain mixture through a sieve over a bowl, reserving liquid. Discard solids.
2. Combine cooking liquid and lentils in pan; bring to a boil. Remove from heat; cover. Let stand 18 minutes or until lentils are just tender; drain.
3. Heat olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add lentils, 1/4 teaspoon salt, and pepper. Remove from heat; set aside.
4. Prepare grill to medium-high heat.
5. Arrange fish on grill rack coated with cooking spray; grill 4 minutes or until skin is crisp. Turn; grill 3 minutes or until desired degree of doneness. Remove from grill. Sprinkle with remaining 1/4 teaspoon salt; drizzle with juice.
6. Combine greens and vinegar. Arrange 1 cup greens on each of 4 plates; top each with 1 cup lentils. Arrange 3 sardines on each plate.
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