Sardine escabeche

title="Sardine escabeche"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sardine-escabeche.jpg" srcset="https://img.taste.com.au/_L5KKPyp/w720-h480-cfill-q80/taste/2016/11/sardine-escabeche-25117-1.jpeg 720w, https://img.taste.com.au/E3f5ptB1/w643-h428-cfill-q90/taste/2016/11/sardine-escabeche-25117-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Sardine escabeche"
/>

• 2:20 Prep


• 0:05 Cook


• 
  6 Servings


• Capable cooks

Featured in
Main recipes, Spanish recipes

Ingredients

• 1 teaspoon sweet paprika


• 16 butterflied sardine fillets


• 1 tablespoon olive oil


• 1 1/2 cups (375ml) sherry vinegar or aged red wine vinegar


• 1/2 cup (110g) firmly packed brown sugar


• 1/2 Spanish onion, thinly sliced


• 1 tablespoon extra virgin olive oil


• 2 oranges, segmented


• 1/2 cup coarsely chopped spearmint


• 1 1/2 cups watercress sprigs

Method

• 
  
  
  Step 1
  
  
  
  
  Combine paprika with 1/2 teaspoon each salt and freshly ground pepper, then sprinkle over the skin side of sardine fillets. Heat olive oil in a large non-stick frying pan and cook sardines over medium-high heat, skin-side down, for 20-30 seconds or until golden. Do not turn over and cook all the way through. Transfer to a non-metallic dish in a single layer.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, place vinegar and sugar in a small saucepan. Bring to boil over medium heat then pour hot mixture over sardines. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To serve, combine onion, olive oil, oranges, mint and watercress in a large bowl then place on a platter. Top with sardines then drizzle with extra virgin olive oil.
  
  
  

• Low carb


• Low kilojoule


• Low sodium


• Lower gi

Nutrition

• 891 kj

  Energy




• 10g

  Fat Total




• 2g

  Saturated Fat




• 2g

  Fibre




• 9g

  Protein




• 21mg

  Cholesterol




• 27.29mg

  Sodium




• 22g

  Carbs (sugar)




• 22g

  Carbs (total)

All nutrition values are per serve

• Author: Lisa Featherby


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au