Grilled Sardines with Cold Bean Salad
If only all sardine dishes tasted as good as this one, everyone would be converts to this delicious and sustainable Western fish that's full of healthful oils. Using the dressing as a marinade for both the sardines and the bean salad is a great way to ensure the flavors meld well.
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- Calories: 520
- Calories from fat: 49%
- Protein: 22g
- Fat: 30g
- Saturated fat: 12g
- Carbohydrate: 28g
- Fiber: 9.5g
- Sodium: 1019mg
- Cholesterol: 39mg
- 1 teaspoon minced garlic
- 1/4 cup fresh lemon juice
- About 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 whole sardines (1 1/4 lbs. total), cleaned and backbones removed
- 2 cans (15 oz. each) cannellini beans, drained
- 1 cup halved grape tomatoes
- 1 cup curly parsley leaves
- 1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, whisk together garlic, lemon juice, 1/2 cup oil, salt, and pepper. Pour 1/4 cup dressing over sardines in another medium bowl and let sit 10 minutes.
- 2. Meanwhile, add beans, tomatoes, and parsley to remaining dressing and toss to coat.
- 3. Using a wad of oiled paper towels and tongs, oil cooking grate. Starting with skin side down, cook sardines, turning once, until cooked through and dark grill marks appear, about 5 minutes.
- 4. Divide bean salad among 4 plates. Top each with 2 sardine pieces.
- Note: Nutritional analysis is per serving.
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