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Ingredients
- 12 lrg grape vine leaf, (available in jars at Mediterranean stores)
- 12 whl fresh sardine salt, to taste pepper, to taste butcher's twine, to tie
- 1 Tbsp. extra virgin olive oil Lemon Caper Dressing
- 1 x juice of one lemon
- 1 tsp capers
- 1/4 c. extra virgin olive oil cracked black pepper, to taste fresh minced parsley, for garnish
Directions
- Preheat grill to medium.
- Rinse grape vine leaves thoroughly to reduce effect of brine. Cut off stems.
- Season sardines with salt and pepper. Lay out a grape vine leaf and place sardine on top across the centre of leaf. Wrap fish in leaf and fasten by tying with butchers twine. Repeat with remaining fish. Brush with extra virgin olive oil.
- Grill sardines over medium heat about 5 min per side or possibly till hard.
- Lemon Caper Dressing:For dressing: combine all ingredients and whisk till blended. Drizzle dressing over hot sardines.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 119 | 99% |
| Total Fat 13.51g | 17% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 0mg | 0% |
| Total Carbs 0.04g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.02g | 0% |
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