Chuck Hughes' perfectly grilled sardines served with fresh olive pesto and cauliflower puree are a delightful "menage a trois" of flavors.
Recipe courtesy of Chuck Hughes
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Total:
26 min
Prep:
15 min
Cook:
11 min
Yield:
s: 4 servings
Level:
Easy

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.

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