Grilled Fresh Sardines with Fennel and Preserved Lemon

Grilled Fresh Sardines with Fennel and Preserved Lemon
Photo by Martyn Thompson

Ingredients

  • ½ teaspoon sea salt
  • ½ red onion
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 teaspoons rind (zest and white pith) preserved lemon
  • 2 medium fennel bupounds (sometimes labeled "anise")
  • + 9 more ingredients
    • 2 teaspoons fresh lemon juice
    • 12 fresh sardines (about 2 to 3 ounces each)
    • 1/3 cup fresh dill
    • ¼ teaspoon fennel seeds
    • 1 well-seasoned ridged grill pan
    • ½ cup water
    • 2 tablespoons extra-virgin olive oil
    • ¼ teaspoon fennel seeds
    • 3 tablespoons extra-virgin olive oil

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook fennel, onion, preserved lemon rind, fennel seeds, salt, and pepper, stirring occasionally, 5 minutes. Add water and braise, covered, stirring occasionally, until fennel is very tender and slightly caramel...

View full recipe at Epicurious

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