Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup

Name: Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Red Wine-Black Pepper Vinaigrette or 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice; 8 fresh sardines, scaled and gutted, heads off; 3 cloves garlic, sliced; 1 Tbsp strained or Greek Yogurt; 1 Idaho potato, peeled and quartered; 4 servings Kosher salt and cracked black pepper; 3 Tbsps extra-virgin olive oil; 1 pinch Pinch dry Greek oregano; 2 Tbsps distilled white vinegar

Cook the Book: Grilled Sardines with Chopped Salad and Skordalia Soup is a gluten free and pescatarian main course. One serving contains 329 calories, 21g of protein, and 22g of fat. This recipe serves 4. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of greek oregano, sardines, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes. The Fourth Of July will be even more special with this recipe.

Instructions

For the Skordalia, cook the potato in boiling salted water until very tender.

Ingredients you will need

Potato

Water

Meanwhile, in a small food processor, puree the garlic and vinegar until very smooth.

Ingredients you will need

Vinegar

Garlic

Equipment you will use

Food Processor

Put the potato through a ricer into a bowl and stir in the garlic-vinegar mixture. Stir in the olive oil, 1 teaspoon salt, and a generous grinding of pepper. The Skordalia should be the consistency of applesauce.

Ingredients you will need

Applesauce

Olive Oil

Vinegar

Garlic

Pepper

Potato

Salt

Equipment you will use

Potato Ricer

Bowl

Whisk the Skordalia with the yogurt and vinegar to a thick paste.

Ingredients you will need

Vinegar

Yogurt

Equipment you will use

Whisk

For the grilled sardines, open each sardine's central cavity, as you would a book. Using your thumb, push out any of the innards that may remain. Then work your thumb in between the rib cage and the flesh, starting at the tail end and working your way down toward the head to release the ribcage and spine. Repeat on the other side and remove the skeleton. With tweezers, pull out any pinbones that extend beyond the outside edges on either side. Leave the back fin in place. Dry the sardines well with paper towels and hold in the refrigerator on a rack, uncovered, until ready to grill.

Ingredients you will need

Sardines

Equipment you will use

Paper Towels

Grill

Assemble and dress the little chopped Greek Salad (if using olive oil and lemon juice instead of the vinaigrette, be sure to season well).

Ingredients you will need

Lemon Juice

Vinaigrette

Olive Oil

Place a nice big smear of the Skordalia-yogurt mixture on each of the 4 plates.

Ingredients you will need

Yogurt

Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until very, very hot. Season the sardines on both sides with salt and pepper. Grill with the skin side down for 30 to 40 seconds, then turn over for 1 second only, and transfer to warm plates on top of the Skordalia. Top each sardine with a sprinkle of Greek oregano and a little of the chopped salad.

Ingredients you will need

Salt And Pepper