Marinated Fresh Sardines
are high in omega-3 fatty acids, which
help prevent arrhythmias associated with
heart attacks; the pickled fish can
be served as a first course or side dish.
Martha Stewart Living, February 2006
- 3 small carrots (about 4 ounces), peeled and thinly sliced
- 2 stalks celery (about 6 ounces), thinly sliced
- 1 small onion (about 2 1/2 ounces), halved and thinly sliced
- 1 tablespoon fresh oregano leaves
- 1 teaspoon coarse salt
- Freshly ground pepper
- 12 medium fresh sardines (about 1 1/2 pounds), cleaned and filleted
- 2 cups champagne vinegar
- 1/2 teaspoon sugar
- 3/4 cup extra-virgin olive oil
- Stir carrots, celery, onion, and oregano in a bowl. Transfer half the mixture to a 7 1/2-by-9 1/2-inch glass baking dish. Sprinkle with 1/2 teaspoon salt; season with pepper.
- Lay sardines, skin side up, over vegetable mixture in dish. Top with remaining vegetable mixture. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Stir vinegar, sugar, and 1 cup water in a medium bowl until sugar has dissolved. Drizzle over sardines and vegetables. Cover, and refrigerate until sardines are opaque and slightly firm, about 1 1/2 hours. Drain. Drizzle sardines and vegetables with oil, and gently toss. Transfer to a platter.
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