SARDINES ON TOAST WITH CALABRIAN CHILES
Makes 4-6 Servings
|Vinho Verde or Albarino|
Capers and Calabrian chiles play well against the big flavor of these little fish. Use the best bread you can find for this dish, which makes a lovely appetizer or light lunch entree.
- 1 lb Spanish Huelva Sardine Fillets
- Salt & pepper
- Canola oil for frying
- Jarred Calabrian chiles in oil, chopped, oil reserved
- 2 tbsp capers
- Loaf of rustic sourdough bread, thickly sliced
Season sardine fillets with salt and pepper. Heat canola oil in a skillet over medium-high heat and add fillets, skin side down, in one layer. Cook until skin is crips and fish is cooked through, about 3-5 minutes.
Grill or toast the bread.
To serve, arrange sardines on top of toast. Drizzle chile oil around the plate and over the fish and toast. Similarly, scatter chiles and capers around the plate and over the fish and toast.