Grilled Fresh Sardines With Arugula and Warm Vinaigrette

Name: Grilled Fresh Sardines With Arugula and Warm Vinaigrette
Total time: 30 min
Yield: Four first-course servings
Ingredients: 1/4 cup red-wine vinegar; 1/2 cup plus 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1/8 teaspoon freshly ground pepper; 1 teaspoon kosher salt; 1 dozen fresh sardines (see note); 2 large bunches arugula (about 1/2 pound), thoroughly washed, tough stems removed and large leaves torn

Recipe from James Peterson

Adapted by Molly O'Neill

Total Time: 30 minutes, plus refrigeration
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; A Fishing Exposition

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four first-course servings

¼cup red-wine vinegar
½cup plus 1 tablespoon olive oil
1teaspoon Dijon mustard
⅛teaspoon freshly ground pepper
1teaspoon kosher salt
1dozen fresh sardines (see note)
2large bunches arugula (about ½ pound), thoroughly washed, tough stems removed and large leaves torn

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Prepare the grill, adjusting the rack 2 inches above the coals.
Step 2
In a small saucepan, whisk together the vinegar, ½ cup of the oil, the mustard, pepper and ½ teaspoon of the salt until well blended. Set aside.
Step 3
Clean the sardines by pinching the gills on both sides at the base of the head and pulling the gills out. Slide your fingers along the belly cavity and pull out the innards. Rinse the sardines in cold water, rubbing the skin to get rid of the scales. Wipe the sardines dry with paper towels, toss them with the remaining 1 tablespoon of olive oil and refrigerate.
Step 4
When the grill is very hot, grill the sardines directly on the rack or in a hinged grilling basket until they are crispy and well browned, about 2 to 3 minutes on each side. Remove the sardines to a platter and season on both sides with the remaining ½ teaspoon of salt.
Step 5
Meanwhile, whisk the vinaigrette in the saucepan over high heat until it just begins to bubble. (Do not let it boil.) Remove from the heat. Put the arugula in a large bowl and toss it with the warm vinaigrette. Divide the greens among 4 plates and top each with 3 sardines. Serve immediately.