Grilled Sardines with Tarragon Dressing
- ½ cup pine nuts
- 2 tablespoons butter
- 1 shallot, finely chopped
- 1 tablespoon lemon zest
- juice of 1 lemon (plus more lemons for garnish)
- 1 tablespoon capers
- 1 teaspoon tarragon, finely chopped, or more to taste
- 1 bunch watercress, mache or other greens
- 12 fresh sardines, gutted and scaled
Instructions:
The fresh sardines sold at most fish counters are 2-3 times bigger than the canned varieties, but the flavor is very similar.
- Preheat your grill to high heat.
- In a pan over medium heat, lightly toast the pine nuts. Watch out—pine nuts burn quickly! Remove the nuts from heat and put in a bowl.
- In the same pan, melt the butter and sauté the shallot until softened. Add the shallot to the pine nuts. Mix in lemon zest, lemon juice, capers and tarragon. Toss half of the dressing with the greens.
- Brush the sardines with olive oil or butter and lightly salt and pepper. Grill sardines until lightly charred, about 2 minutes on each side.
- Lay sardines on greens. T op with remaining dressing and serve with lemon wedges.