Grilled White Anchovies with Lemon and Mint Salsa
The recipe Grilled White Anchovies with Lemon and Mint Salsan is ready in around 27 minutes and is definitely an amazing gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe serves 4. One serving contains 284 calories, 21g of protein, and 18g of fat. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up cilantro leaves, chile, thyme leaves, and a few other things to make it today.
Instructions
Rinse the anchovies, pat them dry, and place them on a plate. Season them with salt and pepper, sprinkle on the thyme leaves, and drizzle with 1/4 cup olive oil. Set them aside to marinate while you make the salsa.
Combine the lemon supremes, red onion, chile, mint, and cilantro in a bowl.
Add a pinch of sugar and some salt and pepper. Stir in 1/4 cup olive oil and mix well.
Heat the grill or a grill pan. Grill the anchovies, carefully turning them over halfway through cooking, for about 10 to 12 minutes, or until cooked through.
Remove to a platter and top with the lemon and mint Salsa.
*Ask your fish monger to do this for you.
Recommended wine: Sauvignon Blanc, Riesling, Sparkling Rose
Sauvignon Blanc, Riesling, and Sparkling rosé are great choices for Anchovies. In general, crisp white wines and sparkling wine pair well with strongly flavored, oily fish. The EOD Cellars Willie Pete Sauvignon Blanc Wine with a 5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
EOD Cellars Willie Pete Sauvignon Blanc Wine
EOD Cellars wine that is specially bottled to support the EOD Warrior Foundation. A portion of the proceeds of your purchase price will go directly to the foundation.