While in Italy this summer we ate a tremendous amount of seafood given our location along the Mediterranean Sea. We feasted on swordfish, mussels, dried cod (though caught elsewhere), prawns, sardines, etc. Sardines are a particular favorite of mine and one of my favorite seafood dishes prepared this past summer by mother included fresh sardines, expertly filleted, and quickly pan grilled alongside a light, and very vibrant, tomato sauce.
Here is our grilled sardines in a light tomato wine sauce or sardine alla griglia in salsa leggera di pomodoro e vino recipe.
- 2 pounds of fresh sardines (about 7-8 whole sardines). You can ask your fish monger to descale and gut the sardines for you and, if you’re a particularly good customer, also filet the fish, as well. If you can’t find sardines in your area you can substitute cod, salmon, and even trout.
- 4-5 whole plum, roma, or San Marzano tomatoes (remove the skin and seeds)
- 2-3 cloves of garlic
- 1 bunch of fresh parsley
- Extra virgin olive oil
- ¼ cup of dry white wine
- Dried oregano
- Kosher salt an freshly ground black pepper
- 1 tablespoon of lemon juice (optional)
- Season the sardine fillets on both sides with Kosher salt and freshly ground black pepper.
- In a large pan, add extra virgin olive oil and heat for a few minutes. Add the fish and quickly cook about a minute on each side.
- Take the tomatoes and squeeze them over the pan (you’re looking to release the liquid and break up the tomatoes). Add the wine, garlic, oregano, parsley, and lemon juice.
- Cook, on medium heat, for 5-10 minutes.
- Prior to serving, drizzle extra virgin olive oil over the fish.
- Add some additional Kosher salt, if needed. Serve with an arugula salad and Italian style potato salad.