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Grilled Sardines on Red Pepper Coulis with Reduced Balsamic
4.9 from 144 votes

Grilled Sardines on Red Pepper Coulis with Reduced Balsamic

Grilled Sardines on Red Pepper Coulis pairs freshly grilled sardines coated in seasoned flour with a sweet and tangy red pepper coulis. The coulis is made from grilled and sautéed red bell peppers, garlic, wine, sugar, and spices, creating a smooth sauce that complements the charred fish. The dish is finished with a drizzle of reduced balsamic and fresh basil leaves, offering vibrant flavors and contrasting textures.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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
    Cup of Yum
  1. Grill and peel the capsicum (peppers).
  2. Slice the capsicum into strips.
  3. 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.
  4. Add the wine and reduce slightly.
  5. Add the brown sugar, paprika and vinegar and reduce to a simmer.
  6. Simmer for 5 minutes.
  7. Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
  8. If it is too thin return it to the stove after processing and reduce a further few minutes.
  9. The sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.
  10. For this dish, warm the coulis before serving.
Garnish
  1. Make the reduced balsamic.
  2. Wash the basil leaves.
Sardines
  1. Lay the sardines on some paper towel to absorb any excess moisture
  2. Mix a few pinches of sea salt and cracked pepper with some plain flour.
  3. Dredge the sardine fillets into the flour.
  4. In a non stick pan heat 1 tbsp of butter and 2 tbsp olive oil over high heat.
  5. Brown the sardine fillets in the pan, about 1 minute per side.
  6. Remove them from the pan and allow to drain on paper towel.
Plating
  1. Spoon some of the warm coulis into the bottom of 4 deep plates.
  2. Place 3 sardines in a criss-cross stack in each bowl.
  3. Top with fresh washed basil leaves.
  4. Drizzle the leaves with some of the balsamic reduction.
  5. Serve with plenty of cracked pepper.

Notes