Escabeche of Fresh Sardines

Name: Escabeche of Fresh Sardines
Yield: 4 portions
Ingredients: 12 large green Italian or other imported olives, pitted and coarsely chopped; ½ cup sun-dried tomatoes, chopped; 1 tablespoon chopped orange zest; 2 teaspoons sugar; 2 tablespoons olive oil; ½ cup balsamic vinegar; 12 large green Italian or other imported olives, pitted and coarsely chopped; 1 pound fresh sardines (about 8 small fish), cleaned (see Note); Freshly ground black pepper, to taste; 1 teaspoon salt; ¼ cup unbleached all-purpose flour; 3 tablespoons olive oil

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Now that fresh sardines have become more readily available, we’ve turned these whole little fish into an escabeche. Serve them as a chilled appetizer. Lovely as a light luncheon dish, too.

Ingredients

Sauce

1 tablespoon chopped orange zest
½ cup sun-dried tomatoes, chopped
12

Starter
Pescatarian

Method

Blanch the orange zest in boiling water for 1 minute. Drain well.
Stir all the sauce ingredients together in a small saucepan. Set aside.
Toss the flour, salt, and pepper together in a shallow dish. Coat the sardines in the flour mixture.
Heat the oil in a large skillet over high heat. Fry the sardines, turning once, until golden and crisp,