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:

1 head cauliflower, cut in small pieces
2 tablespoons butter
Salt and freshly ground pepper

Olive Pesto:

1 cup green olives
2 cups fresh basil
2 cups fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup roasted peeled almonds
1/2 cup olive oil
Salt and freshly ground pepper

Grilled Sardines:

12 sardine fillets
2 tablespoons olive oil
Salt and freshly ground pepper

Garnish:

Good quality olive oil

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.

My Private Notes

Name: Grilled Sardines, Olive Pesto and Cauliflower Puree
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: s: 4 servings
Ingredients: 1 head cauliflower, cut in small pieces; 2 tablespoons butter; Salt and freshly ground pepper; 1 cup green olives; 2 cups fresh basil; 2 cups fresh flat-leaf parsley; 1/2 cup grated Parmesan cheese; 1/2 cup roasted peeled almonds; 1/2 cup olive oil; Salt and freshly ground pepper; 12 sardine fillets; 2 tablespoons olive oil; Salt and freshly ground pepper; Good quality olive oil

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Grilled Sardines, Olive Pesto and Cauliflower Puree

Cauliflower Puree:

Olive Pesto:

Grilled Sardines:

Garnish:

Cook's Note

Categories:

My Private Notes

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Meatball Marsala 00:53

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How to Make Basil Pesto 03:48

Sheet Pan Caprese Chicken 00:34

Pineapple Cupcake Cake 00:32

Tyler's Blueberry Scones 03:25