The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff Morgan

Author:Jeff Morgan [Morgan, Jeff]
Language: eng
Format: epub
ISBN: 9780805243260
Publisher: Knopf Doubleday Publishing Group
Published: 2015-03-02T22:00:00+00:00

Grilled Sardines with Marinated Onions, Green Peppers, and Freekeh Salad

pareve | serves 4

Fresh meaty sardines (not those little canned ones) are tasty, rich in nutrients like omega-3 fatty acids, and cheap. They are also easy to prepare. When we lived in France, we ate grilled sardines regularly—it was part of the local culinary custom—but here in California, we don’t often see these sleek, silver fish at the market. Whenever we do, though, we purchase them for the grill.

The bones in fresh sardines are generally too big to eat. They won’t hurt you, but they might be distracting. If you don’t know how to eat a fish that has not been filleted, see “How to Fillet a Cooked Whole Fish.” Ask your fishmonger to gut the sardines for you before taking them home. There’s really not much to clean, but it will save you a few minutes, and a lot of mess, in the kitchen.

Freekeh is a wheat cereal commonly eaten in the Middle East. Because it is roasted, it has an enticing smoky quality. You can substitute bulgur (tabouli) or any other grain here, but you might need to adjust your cooking time accordingly. Look for freekeh in any well-provisioned supermarket. Make the freekeh salad first; then prepare the sardines.

With its lemon-marinated onions, this dish is all about bright acidity. Pour an equally bright-edged wine into your glass. Think Sauvignon Blanc or Pinot Gris, for example—something that’s not too rich or oaky.

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