Dinner Tonight: Sardines with Lemon and Mint Salsa

Name: Dinner Tonight: Sardines with Lemon and Mint Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 leave Small handful fresh mint, roughly chopped; 1 handful Small fresh parsley, chopped; 8 fresh sardines, depending on size; 2 lemons; 118 milliliters good olive oil; 1 medium red onion, chopped; 4 servings Sea salt and pepper to taste

You can never have too many main course recipes, so give Dinner Tonight: Sardines with Lemon and Mint Salsan a try. One serving contains 447 calories, 20g of protein, and 39g of fat. This gluten free, dairy free, and primal recipe serves 4. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. If you have mint, parsley, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Cut off the ends of the lemons and stand them upright on a cutting board. Using a sharp knife, cut away the peel from top to bottom, turning the lemons as you go. Roughly chop the remaining flesh, removing the seeds as you go.

Ingredients you will need

Lemon

Seeds

Equipment you will use

Cutting Board

Knife

Add the onion and herbs and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Herbs

Onion

Add the olive oil and stir well, then allow the salsa to sit for awhile to develop (at least 15 minutes).

Ingredients you will need

Olive Oil

Salsa

Preheat the broiler for a good 5-7 minutes until it is screaming hot, and place an oven shelf close below it. Arrange the fish on a small baking sheet and drizzle with a little olive oil. Broil 3-5 minutes per side, until the skin is beginning to brown.

Ingredients you will need

Olive Oil

Fish

Equipment you will use

Baking Sheet

Oven

Remove and sprinkle with sea salt.

Ingredients you will need

Sea Salt

Equipment

Ingredients

Servings:

1leave

Small handful fresh mint, roughly chopped 1handful

Small fresh parsley, chopped 8

fresh sardines, depending on size 2

lemons 118milliliters

good olive oil 1medium

red onion, chopped 4servings

Sea salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Adelsheim Pinot Noir (half-bottle) with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.