Grilled Sardines with Samphire and Little Gem Lettuce

Charred Little Gem lettuce served with seasonal samphire and grilled sardines, finished with a zesty Cabernet Sauvignon vinaigrette.

Healthy Seafood Summer Low Carb Grilling

Estimated Nutrition

Calories

671.3

kcal / serving

1342.6 kcal total

Carbs

5.4g

per serving

10.8 g total

Fat

55.1g

per serving

110.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cabernet Sauvignon Vinegar

Dijon Mustard

Fruits

piece

Lemon

Juice and zest

NutsSeeds

piece

Salt

To taste

piece

Pepper

To taste

piece

Sea Salt

Coarse

tbsp

Parsley

Finely chopped

OilsFats

Olive Oil

For the dressing

Olive Oil

For brushing

Seafood

piece

Sardines

Scaled and gutted

Vegetables

piece

Little Gem Lettuce

Trimmed and quartered

Samphire

Picked

Method

Heat a grill pan or barbecue rack over high heat.

Whisk vinegar, mustard, and olive oil in a bowl until emulsified.

Season dressing with salt, pepper, and lemon juice.

Trim lettuce, quarter it, brush with oil, and grill until charred.

Blanch samphire in boiling water for 20 seconds and drain.

Brush sardines with oil and season with sea salt.

Grill sardines until the skin is charred on both sides.

Flake fish into a bowl with lettuce, parsley, and lemon zest.

Add samphire, drizzle with dressing, and toss to combine.