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Name: Grilled Sardines with Warm Red Pepper And Fennel Vinaigrett
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: A little olive oil; ; diced; Salt and lots of; 3 tb Chopped fennel; 1 sm Red pepper; grilled,; 8 Sardines; depending on size,; ; deseeded and finely; (8 to 12); 1 1/2 tb Good quality red wine; 4 tb olive oil; 1 ts Dijon mustard; Coarse salt; ; scaled and cleaned; 8 sm Sprigs fennel; (8 to 12)

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INGREDIENTS

A little olive oil
; diced
Salt and lots of
3 tb Chopped fennel
1 sm Red pepper; grilled,
8 Sardines; depending on size,
; deseeded and finely
(8 to 12)
1 1/2 tb Good quality red wine
4 tb olive oil
1 ts Dijon mustard
Coarse salt
; scaled and cleaned
8 sm Sprigs fennel; (8 to 12)
FOR THE VINAIGRETTE

Servings

INSTRUCTIONS

Pre-heat the grill or barbecue. 1 Rinse the sardines and pat dry. Put a fennel sprig in the stomach cavity of each fish. Grill or barbecue the fish brushed lightly with oil. 2 Season with coarse sea salt as you turn, until cooked through, 3-5 minutes on each side, depending on the size of the fish and strength of the heat. 3 Whisk the vinegar, mustard, salt and pepper in a small pan. Whisk in the olive oil. Stir in the fennel and red pepper. Heat without boiling. Lay the sardines on plates, spoon over the vinaigrette and serve immediately. Recipe by: Sophie Grigson

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 4 servings

Calories: 38
Calories from Fat: 31 (82%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 67.5mg		2 %
Potassium 13.5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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.

About Our Nutrition Facts

Calories per serving: 38

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