Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Grilled Sardines, Olive Pesto and Cauliflower Puree
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- Level: Easy
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 700
- Total Fat
- 64 g
- Saturated Fat
- 14 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 46 mg
- Sodium
- 814 mg
Chuck Hughes' perfectly grilled sardines served with fresh olive pesto and cauliflower puree are a delightful "menage a trois" of flavors.
- Level: Easy
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
- Yield: s: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 700
- Total Fat
- 64 g
- Saturated Fat
- 14 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 8 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 46 mg
- Sodium
- 814 mg
Ingredients
Cauliflower Puree:
Olive Pesto:
Grilled Sardines:
Garnish:
Directions
- For the cauliflower puree: Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
- For the pesto: In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
- For the grilled sardines: In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
- For the serving: Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve.
Cook’s Note
You can replace sardines with smelt, herring or mackerel.
