Marinated Sardines

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 4

INGREDIENTS

8 Sardines – headless, cleaned, deboned and butterflied
4 Gherkins – finely chopped
0.25 Red onion – medium-sized, finely julienned
8 Pitted black olives – finely chopped
0.5 Red chile – finely sliced
Onion sprouts (optional)
1 sprig Fresh parsley
1 litre Water
100 g Sea salt
Salt
Freshly ground black pepper
250 ml/8 oz Extra virgin olive oil
250 ml/8 oz Cider vinegar

METHOD

Use a bowl to dissolve the salt into the water and place the sardines in it for 5 minutes.
Take the sardines out, pat-dry them and place them in a food container. Cover them with the vinegar and leave to marinade for 30 minutes. Finally drain them, pat-dry them and cover with olive oil.

Finely chop the gherkins, the olives and the chile. Finely julienne the red onion.
Place the sardine fillets in a serving plate —skin-side up— and distribute the gherkins, black olives and red onion evenly on top of the fillets.

Sprinkle some very finely chopped parsley and red chile and decorate with onion sprouts. Season with salt and black pepper and finish with a drizzle of extra virgin olive oil.

From holafoodie.com