Recipe courtesy of Chuck Hughes

Grilled Sardines, Olive Pesto and Cauliflower Puree

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

Ingredients

Cauliflower Puree:

Olive Pesto:

Grilled Sardines:

Garnish:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.