Print
Email
Add a photoServings: 6
Ingredients
- 1 c. sugar
- 6 x sardines cleaned, scaled, and filleted
- 1 c. Kosher salt plus more to taste
- 1/4 c. freshly-squeezed lime juice plus Zest of 1 lime
- 1/4 c. freshly-squeezed grapefruit juice plus Zest of 1/2 grapefruit
- 1/2 c. freshly-squeezed orange juice plus Zest of 1 orange
- 1 c. extra-virgin extra virgin olive oil divided, plus
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 1/2 c. water
- 1 1/2 c. bulgar wheat
- 2 Tbsp. freshly-squeezed lemon juice plus
- 1/2 Tbsp. freshly-squeezed lemon juice Freshly-grnd black pepper to taste
- 1/4 c. celery leaves
- 1/4 c. parsley leaves
- 1/4 c. chives in 1/2" lengths
- 1/4 c. roughly-minced fennel fronds
Directions
- Place the sugar in a shallow casserole. Place each sardine fillet in the bowl and toss lightly in the sugar. Pat off the excess, throw away the sugar and follow the same procedure with the salt. Throw away excess salt, place the fillets in 1 layer in the casserole, cover tightly and chill.
- Remove from the casserole, and rinse the salt from the fillets. Set on a plate lined with paper towels to remove excess moisture.
- In a shallow casserole, combine the citrus juices and zests. Place the fillets in the casserole, making sure which each fillet is completely covered with juice. Cover and chill for 2 days, agitating occasionally to keep fillets moist and add in more liquid if necessary, maintaining the 1:2:1 ratio of lime to orange to grapefruit.
- Remove the fillets from the citrus bath and throw away the liquid. Drizzle the fillets with 1/4 c. of the extra virgin olive oil and set aside.
- Bring 1 1/2 c. water to a boil.
- Place the bulgar in a medium-sized pot with a lid. Pour the boiling water over the bulgar and immediately cover with the lid. After 5 min, remove the lid and fluff the bulgar with a fork, testing it to make sure which it is tender and chewy. Remove to a tray and spread out in a thin layer to cold completely.
- When the bulgar has cooled, place it in a large bowl and toss with 2 Tbsp. lemon juice, 3/4 c. extra virgin olive oil and salt and pepper, to taste.
- Place the leaves, herbs and fronds in a separate bowl and toss with the remaining extra virgin olive oil and lemon juice and salt and pepper, to taste.
- To assemble the dish, place a mound of the bulgar in the middle of each of 6 chilled dinner plates. Criss-cross 2 sardine fillets over each mound of bulgar, top with a small handful of the salad and serve immediately.
- This recipe yields 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 348 | 73% |
| Total Fat 39.4g | 49% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 34mg | 1% |
| Total Carbs 33.81g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 33.48g | 22% |
| Protein 0.17g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
