Sardines 2This is my second take on canned sardines taking it to another level. If you recall my previous recipe, the sardines were in a tomato-based sauce which you can find "here". This particular recipe ditches the tomato and hence we have a "clear" sauce with a nice citrus flavor due to the addition of fresh squeezed lime juice. This recipe does not take long to make since the fish is already cooked. I'd say the longest part of this meal is preparing the ingredients. By the way, I still don't like the spines...
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Ingredients:
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4 cans (3.75oz each) Sardines in Water
1/4 cup Onions, finely sliced 1/4 cup Bell Peppers, finely sliced, color(s) of your choice 1 tbsp. Epis 1-2 tbsps. freshly squeezed Lime Juice 2 tbsps. Olive Oil 2 Garlic Cloves, thinly sliced 1/4 - 1/2 tsp Seasoned Salt 1/4 - 1/2 tsp Goya Sazonador Total 1 tbsp. Butter 1 cup Water 4 - 6 All Spice, whole (optional) 1 - 2 tobasco peppers (optional) Salt to taste (optional) |
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Directions:
Begin by getting all your ingredients prepared:
Thinly slice 2 cloves of garlic.
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Thinly slice about 1/4 cup each of onions and bell peppers of your choice.
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1 - 2 tbsps of fresh squeezed lime juice.
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Choose whatever brand of sardines you like. Just be sure that it's packaged in water and not in oil or flavored sauce. You will need 4 cans of 3.75oz.
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If you do prefer some heat or a slight kick to your sauce, try it with some tobasco peppers. (You can also use piman bouk sauce or any hot pepper you desire! Just be careful of the amount you decide to use.) If using tobasco peppers, finely dice them as demonstrated below:
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1. In a pan, add 2 tbsps. olive oil with thinly sliced garlic.
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2. On medium to medium-high heat, allow it to saute, strring occassionally. As soon as the edges begin to slightly brown, add in the sliced bell peppers, sliced onions, epis, Goya Sazonador Total, and seasoned salt. You may also add in the optional items at this time as well (all spice and finely diced tobasco peppers).
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3. Stir well to combine and saute for about a minute or two, stirring briskly to keep the vegetables from sticking/burning.
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4. Gently add in the 4 cans of sardines including the water the sardines are packed in. Drizzle the 1 - 2 tbsps of freshly squeezed lime juice over the fish. Gently stir the contents taking care not to break up the fish. Allow it to come up to a simmer.
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5. Pour in 1 cup of water and 1 tbsp butter. Gently combine and stir. As it returns to a simmer/boil, cook it for an additional 3 - 5 minutes. You may also taste the sauce and add salt to taste if desired.
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Your sardines are ready to be served. Try it on some boiled/fried plaintains, with a side of rice, or even mayi moulin!
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How do you like this recipe? Do you prefer the tomato-based version vs this one?
Let me know and comment below!
Let me know and comment below!