Marinated Fresh Sardines with Bocconcini and Red Bell Pepper Strips (Emeril Lagasse) Recipe
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Directions:
- Bring the marinated sardine fillets to room temperature while assembling the remaining ingredients.
- Roast the pepper on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the pepper can be roasted under a broiler, or on top of a gas or charcoal grill.) Place in a plastic or paper bag, and let sit until cool enough to handle. Peel the pepper, make a slit down 1 side, and open flat. Remove the seeds and the stems. Cut into 20 thin strips.
- Place the bocconcini balls on a work surface. Wrap each with 1 sardine fillet, then with a red bell pepper strip, and secure with a toothpick. Place on a decorative platter. Drizzle with the sardine fillet marinating oil. Garnish with the chopped parsley and sprinkle with the capers.
- Serve.
- Marinated Sardines:
- 10 fresh sardines (about 1 pound), scales rubbed off
- 1/2 cup fresh lemon juice
- 1 teaspoon salt
- 1 cup Portuguese extra-virgin olive oil
- 3 tablespoons very finely sliced shallots
- 2 tablespoons minced parsley leaves
- 1 tablespoon red pepper flakes
- To clean the sardines, with a small sharp knife, remove the heads. Carefully slit open the belly and clean and gut the fish. Grasping the top of the spine, quickly pull to remove. Cut the 2 fillets separate from the tail. Wash under running water and pat dry.
- Place in a single layer, skin side down, in a large shallow glass dish. Cover with the lemon juice (use more as needed to cover) and salt. Let marinate in the refrigerator for 4 to 24 hours, depending upon their size. (The fish are marinated when they turn almost completely white.)
- Remove from the lemon juice, rinse and pat dry. Place the fillets in a clean shallow glass dish or platter.
- In a bowl, whisk together the oil, shallots, parsley, and red pepper. Pour over the sardines, cover, and refrigerate for 1 to 2 hours. Bring to room temperature before serving.
- Yield: 20 fillets, 4 to 6 servings
- Prep Time: 30 minutes
- Inactive Prep Time: 4 to 24 hours
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1.41 Kcal (6 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.22mg | 0% | |
| Potassium | 6.51mg | 0% | |
| Total Carbs | 0.3g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 0.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 19 Kcal (80 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3mg | 0% | |
| Potassium | 88mg | 0% | |
| Total Carbs | 4g | 0% | |
| Sugars | 3g | 1% | |
| Dietary Fiber | 1g | 0% | |
| Vitamin C | 80mg | 10% | |
| Vitamin A | 2mg | 5% | |
| Iron | 34mg | 14% | |
| Calcium | 4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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