Eat Drink Paleo Cookbook by Irena Macri

Author:Irena Macri
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2016-08-11T16:00:00+00:00

basque sardines

This dish was inspired by the grilled sardines I had in Biarritz, a beautiful coastal town in the Basque region of France. The original dish didn’t have the same seasoning as this one and the sardines were grilled whole, but I feel it still captures that gorgeous warm evening at the fisherman’s wharf with my best friend, combining the taste of the sea with Basque flavors of paprika, garlic, olive oil, and herbs. This dish pairs nicely with a glass of good rosé.

SERVES 2

10 sardines, cleaned and gutted

3 Tbsp olive oil or macadamia oil

2 garlic cloves, minced

2 Tbsp chopped parsley

1 tsp sweet paprika

1/2 tsp sea salt

Pinch of freshly ground black pepper

1 Tbsp ghee

Lemon wedges for squeezing

Flatten the sardines and remove the backbones by opening the gut cavity and laying the fish on a cutting board, skin-side up. Press down on the backbone with the palm of your hand from the head to the tail. Turn the fish over and peel off the backbone. You can use a pair of scissors to cut it out if it’s stubborn. Don’t worry if you miss a few small bones. (You can also ask your fishmonger to do this step.)

In a small frying pan over low heat, warm the olive oil. Add the garlic and cook until golden brown, 4 to 5 minutes. Stir to avoid burning. Transfer the garlic to a paper towel to drain, then mix in a small bowl with the parsley, paprika, salt, and pepper. Set aside.

In a grill pan over medium-high heat, melt the ghee until sizzling hot. Place the flattened sardines in the pan, skin-side down, and cook for 2 to 3 minutes. Using a metal spatula, carefully flip and cook on the second side for 30 seconds longer, just to slightly brown the flesh.

Serve sprinkled with the garlic-parsley mixture and a few squeezes of lemon juice.

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