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  • Grilled Sardines on Red Pepper Coulis with Reduced Balsamic

Grilled Sardines on Red Pepper Coulis with Reduced Balsamic

Posted on Jun 8th, 2023
by Paul Hegeman
Categories:
  • First Course
  • Main Course
  • Seafood Recipes
Grilled sardines

Sardines are abundant in spring and summer and are also at their most flavorsome during these months. In this dish, the beautiful flavor of sardines is paired with the natural sweetness of freshly roasted red pepper.

A perfect dish for the seasons first alfresco dinner and since you can make the sauce ahead of time, quite a simple dish to prepare on the day.

Serve it as a first course or add a couple more sardines and some fresh sliced baguette and serve it as a main course at lunch.

The combination of flavors in this recipe allows it to stand up to a substantial white wine and I would recommend it with an unoaked chardonnay. For more food and wine pairing tips check out our guide.

Please find the full recipe below!

Grilled Sardines on Red Pepper Coulis with Reduced Balsamic

Paul Hegeman
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the natural sweetness of freshly roasted red pepper. A perfect dish for the seasons first alfresco dinner and since you can make the sauce ahead of time, quite a simple dish to prepare on the day.
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

RED PEPPER COULIS

  • 5 red bell pepper
  • 1 clove garlic crushed
  • 2 tablespoons white wine
  • 2 tablespoons brown sugar
  • 3/4 tablespoons white vinegar
  • olive oil
  • sea salt
  • black pepper freshly ground
  • 2 sweet paprika

SARDINES

  • 12 sardines cleaned, around 300-375 (10-14 oz)
  • flour
  • butter
  • salt
  • olive oil
  • black pepper freshly ground
  • paper towel

GARNISH

  • 20 basil leaves fresh
  • balsamic reduced

Instructions
 

Red Pepper Coulis

  • Grill and peel the capsicum (peppers).
  • Slice the capsicum into strips.
  • Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
  • Add the wine and reduce slightly.
  • Add the brown sugar, paprika and vinegar and reduce to a simmer.
  • Simmer for 5 minutes.
  • Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
  • If it is too thin return it to the stove after processing and reduce a further few minutes.
  • The sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.
  • For this dish, warm the coulis before serving.

Garnish

  • Make the reduced balsamic.
  • Wash the basil leaves.

Sardines

  • Lay the sardines on some paper towel to absorb any excess moisture
  • Mix a few pinches of sea salt and cracked pepper with some plain flour.
  • Dredge the sardine fillets into the flour.
  • In a non stick pan heat 1 tbsp of butter and 2 tbsp olive oil over high heat.
  • Brown the sardine fillets in the pan, about 1 minute per side.
  • Remove them from the pan and allow to drain on paper towel.

Plating

  • Spoon some of the warm coulis into the bottom of 4 deep plates.
  • Place 3 sardines in a criss-cross stack in each bowl.
  • Top with fresh washed basil leaves.
  • Drizzle the leaves with some of the balsamic reduction.
  • Serve with plenty of cracked pepper.

Notes

GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND REDUCED BALSAMIC
Tried this recipe?Let us know how it was!

If you love sardines, check out our story on the best canned sardines you buy at your local grocery store.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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