Grilled Sardines with Pickled Peach Salad

Photo by Sara Hanna

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8 Servings

  • 16 sardines, prepped for grilling
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • ½ lemon
  • ½ peach, sliced and pickled (pickling liquid: 1 cup cider vinegar, ½ cup sugar, ¼ cup water)
  • 2 fresh peaches, sliced
  • ¼ bunch cilantro, picked
  • 2 breakfast radishes, shaved
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Almond Purée
  • 1 cup roasted almonds
  1. Toss sardines in 2 tablespoons oil and season with salt and pepper. Grill and then season with lemon and remaining tablespoon of extra virgin olive oil.
  2. For peach salad, simply toss ingredients together.
  3. For almond purée, boil almonds in water until tender, reserving cooking liquid. Purée, adding cooking liquid as needed, and season to taste.
  4. To plate, divide almond purée on the bottom of 8 plates. Portion out peaches alongside 2 sardines each plate.
  • from Chef Adrian Villarreal of The Spence, Atlanta, GA

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