Try this Peperonata with Grilled Sardines recipe, or contribute your own.
Suggest a better description* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat grill or broiler. In a 12- to 14-inch saute pan, saute onion and garlic in olive oil over medium heat until soft and translucent (about 8 to 10 minutes). Halve peppers lengthwise and remove stem ribs and seeds and cut into 1/2-inch wide strips. When onions are soft, add peppers to pan and cook 5 minutes until softened. Add chile, sugar, thyme and Basic Tomato Sauce, bring to boil, lower heat and simmer 15 minutes. Taste for seasoning and set aside. Grill or broil sardines on hot barbecue until crisp and skin is slightly charred (about 2 minutes per side). While grilling fish, divide peperonata evenly on four dishes. Place two fish side by side on each plate and serve. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5613 broadcast 01-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-07-1998 Recipe by: Mario Batali
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Serving Size: 1 Serving (416g) | ||
Recipe Makes: 4 servings | ||
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Calories: 325 | ||
Calories from Fat: 199 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 773.5mg | 20 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 25.5g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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