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1
Place the sugar in a shallow casserole.
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2
Place each sardine fillet in the bowl and toss lightly in the sugar.
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3
Pat off the excess, discard the sugar and follow the same procedure with the salt.
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4
Discard excess salt, place the fillets in 1 layer in the casserole, cover tightly and refrigerate.
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5
Remove from the casserole, and rinse the salt from the fillets.
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6
Set on a plate lined with paper towels to remove excess moisture.
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7
In a shallow casserole, combine the citrus juices and zests.
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8
Place the fillets in the casserole, making sure that each fillet is completely covered with juice.
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9
Cover and refrigerate for 2 days, agitating occasionally to keep fillets moist and add more liquid if necessary, maintaining the 1:2:1 ratio of lime to orange to grapefruit.
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10
Remove the fillets from the citrus bath and discard the liquid.
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11
Drizzle the fillets with the 1/4-cup olive oil and set aside.
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12
Bring 1 1/2 cups water to a boil.
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13
Place the bulgar in a medium-sized pot with a lid.
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14
Pour the boiling water over the bulgar and immediately cover with the lid.
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15
After 5 minutes, remove the lid and fluff the bulgar with a fork, testing it to make sure that it is tender and chewy.
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16
Remove to a tray and spread out in a thin layer to cool completely.
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17
When the bulgar has cooled, place it in a large bowl and toss with 2 tablespoons lemon juice, 3/4 cup olive oil and salt and pepper, to taste.
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18
Place the leaves, herbs and fronds in a separate bowl and toss with the remaining olive oil and lemon juice and salt and pepper, to taste.
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19
To assemble the dish, place a mound of the bulgar in the middle of each of 6 chilled dinner plates.
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20
Criss-cross 2 sardine fillets over each mound of bulgar, top with a small handful of the salad and serve immediately.
