Paleo Dinner Recipes:
Italian Style Sardines
PREP/COOK TIME: 15 minutes
Sardines are rich in omega-3 fatty acids which can help reduce inflammation in the body. They are also very tasty! This recipe, which makes 3 servings, is quick and easy to put together. You will need 6 fresh sardines to make this recipe, along with a few other ingredients you are likely to already have in the refrigerator.
To prepare the sardines you just need to cut across the belly and discard the innards, then you can fill the cavity with a green onion, lemon, parsley and butter mixture, and broil them until crispy. They only take about 5 minutes in total to broil. These are great served with steamed broccoli or collard greens on the side.
Ingredients:
6 large fresh sardines (about 2 lbs)
4 chopped green onions
1 tablespoon lemon juice
1/2 cup parsley
2 tablespoons butter
Salt and black pepper, to taste
2 tablespoons melted bacon grease
Lemon slices or wedges, to serve
Method:
Preheat the boiler and put the rack 4 inches from the heat. Cut along the belly of each sardine, then remove and discard the insides. Rinse the fish and pat them dry. Pulse the green onions, lemon juice, parsley, butter, and some salt and black pepper in a food processor to make a paste.
Put about a tablespoon of the parsley paste into each sardine cavity, then brush the bacon grease over the fish. Grind over a little salt and black pepper.
Arrange the fish on a wire rack over a baking sheet and broil for 2 1/2 minutes. Flip them over and cool for a further 2 1/2 minutes or until crispy and cooked through. Serve hot, with lemon slices or wedges.
- 6 large fresh sardines (about 2 lbs)
- 4 chopped green onions
- 1 tablespoon lemon juice
- ½ cup parsley
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons melted bacon grease
- Lemon slices or wedges, to serve
- Preheat the boiler and put the rack 4 inches from the heat. Cut along the belly of each sardine, then remove and discard the insides. Rinse the fish and pat them dry. Pulse the green onions, lemon juice, parsley, butter, and some salt and black pepper in a food processor to make a paste.
- Put about a tablespoon of the parsley paste into each sardine cavity, then brush the bacon grease over the fish. Grind over a little salt and black pepper.
- Arrange the fish on a wire rack over a baking sheet and broil for 2½ minutes. Flip them over and cool for a further 2½ minutes or until crispy and cooked through. Serve hot, with lemon slices or wedges.
