sardine

This keto sardine recipe is great for when you need something quick and easy with ingredients lying around the house.

Keto Sardine Pasta

Sardines

Garlic (Minced)

Crimini Mushrooms (Sliced)

tspn Capers

Cherry Tomatoes

Shirataki Noodles

tbsp MCT Oil

Basil

Chili Flakes ((optional

Avocado

Lemon

Follow the package instructions. If not, I can show you how to cook shirataki noodles.Note: I found that one package may not be enough for noodle lovers. If you love noodles I suggest getting two packages or 4 servings of shirataki noodles for 2 people.

Cook Shirataki Noodles

Slice the Crimini Mushrooms. Mince the Garlic. Halve the cherry tomatoes. Chop the basils. Drain the capers.

Gather all the Ingredients

In medium heat, warm the frying pan. After a minute, drizzle about a teaspoon of oil. Add minced garlic and cherry tomatoes. Cook tomatoes for about 2 minutes or until the skin softens and wrinkles.

Move veggies to the side. Add in Sardines, mushrooms, and capers. Let it heat up and break apart. Mix with veggies.

Add Shirataki Noodles. Stir for about a minute. Keto Sardines Pasta is now ready.

Pour MCT oil for additional fat. Garnish with Basil and/or chili pepper flakes as desired. Place avocado slices on side of plate. Squeeze lemon wedges as desired

Prep the Sauce

A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs that ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, fennel, raisins, pine nuts, anchovies, sardines, and saffron. Instead of cheese, toasted and seasoned bread crumbs grace the plate.

Pasta Con le Sarde (Sicilian Pasta With Sardines) Recipe

(120 milliliters) dry white wine

(45 grams) golden raisins (about 1/4 cup)

saffron, optional

(67 milliliters) extra-virgin olive oil, divided, plus more as needed

fennel seed

(35 grams) panko bread crumbs (about 1/2 cup)

salt and black pepper

onion

anchovy

(35 grams) pine nuts (about 1/4 cup), toasted

sardines

(450 grams) bucatini

In a microwave-safe heatproof bowl, heat wine until steaming (alternatively, heat wine on the stovetop in a small saucepan). Add raisins and saffron, if using. Set aside.

In a small skillet, heat 1 1/2 tablespoons (22ml) olive oil over medium-high heat until shimmering. Add ground fennel and cook until fragrant, about 20 seconds. Add bread crumbs and cook, tossing, until lightly toasted. Transfer breadcrumbs to a bowl and season well with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Mince half the fennel fronds and reserve the other half whole.

In a large skillet or sauté pan, heat remaining 3 tablespoons (45ml) olive oil over medium heat until shimmering. Add diced onion and diced fennel bulb and cook, stirring, until onion and fennel are soft and tender, about 8 minutes. Add anchovy fillets and cook, stirring, until dissolved in the oil.

Add wine, raisins, and saffron, and cook, scraping up any browned bits from bottom of pan, until wine is almost entirely evaporated.

Add pine nuts and sardines and cook, stirring, until sardines are just barely cooked through, about 2 minutes. Remove from heat.

Meanwhile, cook the pasta until al dente, then drain, reserving at least 1 cup pasta cooking water.

Transfer pasta to skillet along with 1/4 cup pasta cooking water. Return skillet to medium-high heat and cook, stirring and tossing, until pasta is well coated in sauce and any excess liquid has cooked off. Drizzle on some fresh olive oil (don't be shy) along with the minced fennel fronds, and toss well. Season with salt. Add a very small handful of bread crumbs and toss once more.

If at any point the pasta becomes too dry, add additional pasta cooking water in 1/4-cup increments, and toss to loosen and moisten (you can also drizzle on more olive oil as desired). The noodles should be slick and glossy with a sheen of sauce, but not sitting in a watery puddle.

Divide pasta into serving bowls, making sure to distribute sardines, pine nuts, and raisins evenly. Top with a more generous handful of breadcrumbs. Garnish with whole fennel fronds and serve right away.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

Braised Beans and Sardines With Fennel

fennel

lemon, halved

olive oil

shallots,

garlic cloves, thinly sliced

½ tsp. crushed red pepper flakes

dry white wine

chicken broth

cannellini

(loosely packed) cup very coarsely chopped parsley

Kosher salt

bread (for serving)

In this brothy beans recipe, caramelizing fennel, shallots, and lemon builds a base layer that is sweet, tangy, and bright. Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.  And chopped celery or mushrooms work just as well as fennel if you want to swap. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Bon Appétit

Slice fennel bulb in half lengthwise and cut each half lengthwise into 3 wedges. Thinly slice 1 lemon half into rounds and wriggle out and discard any seeds; leave remaining half intact and set aside.

Heat oil in a medium pot over medium-high. Add fennel, shallots, garlic, hardy herbs, lemon rounds, and red pepper flakes and cook, stirring occasionally, until fennel and lemon are softened slightly and golden brown in spots, 5–7 minutes.

Using tongs, transfer lemon rounds to a small bowl; set aside. Add wine to pot and cook until reduced by half, about  2 minutes. Pour in broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until fennel is tender, about 5 minutes. Add beans and simmer until beans soak up some of the broth and are warmed through, 8–10 minutes.

Meanwhile, working one at a time, slice open each sardine with the tip of a paring knife and remove any visible bones; discard. Separate fillets from one another and place in a small bowl. Squeeze juice from remaining reserved lemon half over fillets.

Fish out and discard any hardy herbs and stems you can from braise. Stir in parsley; taste and season broth with more salt if needed.

Divide braise among bowls; top with reserved lemon slices and sardines. Serve with bread alongside.

Easy, delicious and heart healthy recipe for Mediterranean Sardine Pasta with light lemon olive oil sauce.

Sardine Pasta with Lemon, Capers and Chili Flakes

oz angel hair (capellini) or spaghetti pasta

tbsp extra virgin olive oil

shallots (minced)

lemon

red pepper

Season Brand Sardines

capers

lemon juice (or more to taste)

parsley

Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil over medium heat. Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don&#039;t let them burn!).Add the sardines and capers to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.

When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta.When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.

Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.

https://content.jwplatform.com/videos/xE7lxWb1.mp4

Mediterranean Sardine Pasta with Lemon, Capers and Chili Flakes

Forget your canned fish recipes, it's all about the fresh catch here. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.

Sardines and anchovies in lemon thyme oil recipe

anchovies

(500 milliliters) good-quality extra virgin olive oil

lemon thyme leaves or native thyme leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

sardine, fromage frais, échalote, poivre, sel, ciboulette

Rillettes de sardines

boîtes de sardine

g de fromage frais (type texture st môret)

échalotes

poivre

petits bouquets de ciboulette

Emiéttez les sardines dans un petit saladier en enlevant l'arête centrale.

Rajoutez le fromage, les échalotes émincées très fines et le petit bouquet de ciboulette ciselée très fine, un peu de poivre, un léger soupçon de sel. Mélangez bien le tout avec une spatule jusqu'à une texture assez homogène de tous les ingrédients. 

Mettre un peu au frais, et c'est prêt à tartiner à l'apéritif ou en entrée.

sauce tomate, ail, paprika, origan, poivre, sel, pain de campagne, sardine

Tartines aux sardines

200 g de sauce tomate

gousse d'ail

c.à.c de paprika en poudre

c.à.c d'origan

tranches de pain de campagne (ou équivalent) d'environ un centimètre d'épaisseur

g de sardine à l'huile en boite (environ 8 sardines)

Mélangez dans un récipient la sauce tomate, l'origan, le paprika.

Ajoutez l'ail pressé ou coupé en petits morceaux.

Ecrasez les sardines (vous pouvez enlever l'arête centrale et la queue). Incorporez les sardines écrasées à la sauce.

Disposez les tranches sur la grille du four, et nappez les tranches avec la préparation.

Enfournez à four chaud (200°C/thermostat 6/7) pendant environs 10 minutes.

Servez chaud avec une bonne salade verte.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

Sardines with Grilled Bread and Tomato

olive oil,

sourdough bread

large tomato, preferably heirloom, sliced

Torn basil leaves (for serving)

Prepare grill for medium-high heat; oil grate. Brush both sides of bread with 2 Tbsp. oil total and grill, turning occasionally, until toasted and lightly charred, about 4 minutes. Transfer grilled bread to a plate.

Season sardines inside and out with salt and pepper (no need to oil them, as there is so much naturally in their skin). Grill, turning occasionally, until lightly charred and cooked through, 5–7 minutes.

Serve sardines with tomato and grilled bread drizzled with oil and topped with basil.

Enjoy the taste of the Med with this fresh, wholesome supper using an oily fish that's packed with omega-3 and a good, cheap storecupboard staple

Spanish sardines on toast

garlic

red chilli

brown bread

Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.

Add the sardines and heat through for a few mins until warm.

Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

You can put XO sauce on just about anything, from noodles to scrambled eggs, but I decided to try it on traditional shrimp and grits and was astounded by how well it all works together. The creamy grits are a perfect counterbalance to the umami-rich XO sauce. You can use traditional cream to make the grits, but I chose coconut milk to keep the dish from being too heavy—plus, it was another nod in the Asian direction.

Shrimp with Coconut Milk Grits &amp;amp; XO Sauce

sardines, chopped

anchovies, chopped

Chinese lap cheong sausage, chopped

Chinese Jinhua ham, prosciutto,

vegetable oil

shallots, minced (but not too finely)*

red pepper flakes*

garlic, minced (but not finely)

ginger, peeled and minced (but not too finely)

Chinese five spice powder

brown sugar

cinnamon

soy sauce

*A larger mince will help prevent the ingredient from burning.

adjust this depending

stock

white-corn grits

coconut milk

butter

Salt and pepper,

shrimp,

Salt and pepper

XO sauce,

Pulse chopped sardines in a food processor until it resembles a chunky paste. Clean and repeat the process with anchovies, sausage, and prosciutto/bacon—separately. Keep each processed ingredient separate and set aside.

Add 1 cup vegetable oil to a large heavy-bottomed skillet over medium-high heat. Add shallots and cook until fragrant and translucent (about 30 seconds), stirring constantly. Add crushed red pepper flakes and cook for another 30 seconds. Add garlic, ginger, five spice powder, brown sugar, and cinnamon, and cook for another 30 seconds. Add soy sauce, stirring to combine.


In separate batches, add sardines, anchovies, sausage, and prosciutto/bacon, stirring after each addition. 

Reduce heat to low and simmer until oil is infused (about 20 minutes), stirring every few minutes. Let cool a bit before serving or transferring to a container. You can store XO sauce in the refrigerator for up to 1 month.

XO Sauce

Bring stock and coconut milk to a boil. Add grits, stirring to incorporate evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer until grits are cooked, about 20 minutes. Stir in the butter.


Add XO sauce to a large skillet on medium-high heat. Add shrimp and sauté until shrimp are pink, about 4 to 5 minutes. 

Assemble plates with grits on the bottom and sautéed shrimp on top. Top with more XO sauce, if desired. Garnish with chopped parsley.



Shrimp & Grits

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Sardine Toasts with Tomato Mayonnaise and Fennel

plum tomatoes (about 10), halved lengthwise

fenugreek seeds

cumin seeds

black peppercorns

mayonnaise

bread

olive oil, divided

fennel bulb, quartered lengthwise, very thinly sliced

dill

lemon juice

oil-packed sardines, drained, pin bones removed

Preheat oven to 500°. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about ½ cup tomato purée. Let cool.

Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.

Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.

Do Ahead: Tomato mayonnaise can be made 5 days ahead. Cover and chill.

Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.

Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.

Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Sardine Crostini Toasts With Tomato Mayonnaise and Fennel

2 (4.2-ounce) cans oil-packed sardines, drained, pin bones removed

Epicurious

Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.

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Top 16 sardine recipes from across the web

The most viewed sardine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Sardine Pasta

Pasta Con le Sarde (Sicilian Pasta ...

Braised Beans and Sardines With Fen...

Sardine Pasta with Lemon, Capers an...

Sardines and anchovies in lemon thy...

Rillettes de sardines

Tartines aux sardines

Sardines with Grilled Bread and Tom...

Spanish sardines on toast

Sardine Pasta with Lemon, Capers an...

Shrimp with Coconut Milk Grits &amp...

Sardine Toasts with Tomato Mayonnai...

Sardine Crostini Toasts With Tomato...

Fish Cakes with Caper-Parsley Sauce

Tomato Salad with Cucumbers, Arugul...

Sardines crues en filets, marinés a...

The most viewed sardine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine