Sardines with Caper and Lemon Sauce

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup of flour
  • 1 tablespoon kosher salt, plus 1/2 teaspoon
  • 1 tablespoon Emeril's Original Essence or Creole Seasoning, recipe follows
  • 8 tablespoons Spanish olive oil
  • 2 pounds fresh whole sardines, cleaned and gutted
  • 1 small shallot, minced
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper
  • Freshly ground black pepper
  • 1 tablespoon whole fresh parsley leaves
  • 1 tablespoon whole fresh cilantro leaves
  • 1 tablespoon nonpareil capers, drained
  • Juice of 1 lemon
  • Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.

Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.

Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.

In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.