Grilled Sardines on Red Pepper Coulis with Reduced Balsamic
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Grilled Sardines on Red Pepper Coulis with Reduced Balsamic
Description
The recipe begins by grilling red bell peppers to char the skins, which are then peeled and sliced. These are sautéed with crushed garlic in olive oil to deepen flavor, then combined with white wine, brown sugar, paprika, and white vinegar, simmered to a thick consistency and pureed into a coulis. The coulis is kept warm before serving.
Sardines are cleaned and patted dry, then lightly dusted with a seasoned flour mixture of sea salt and cracked black pepper. They are cooked in a hot pan with olive oil and butter until crisp on the outside while remaining tender inside. The dish is garnished with fresh basil leaves and finished with a drizzle of concentrated balsamic vinegar, adding acidity and sweetness to balance the flavors.
This dish offers a combination of smoky, sweet, and savory notes with a firm fish texture enhanced by the bright pepper sauce. It makes an elegant appetizer or light meal.
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
- salt sea salt
- black pepper freshly ground
- 2 paprika sweet
SARDINES
- 12 sardines cleaned, around 300-375 (10-14 oz)
- flour
- butter
- salt
- olive oil
- black pepper freshly ground
- paper towel
GARNISH
- 20 basil fresh, leaves
- balsamic vinegar 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
User Reviews
Overall Rating
4.9
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