Sardines With Pepper Salad – a delicious recipe with red pepper, yellow pepper, white wine vinegar, oil, onion, capers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat a grill on high. Grill whole peppers, turning frequently, until skin blackens and blisters. Place in a bowl, cover tightly with foil and set aside to cool. Scrape away any blackened skin. Halve peppers and remove ribs and seeds. Cut pepper lengthways into 1 inch strips.
2
Meanwhile, place vinegar in a bowl and season to taste. Whisk in 1/2 cup of oil, 1 teaspoon at a time, until thickened slightly. Add pepper, onion and capers. Toss to coat.
3
Place sardines in a shallow bowl and season to taste. Add lemon juice and remaining oil and turn to coat. Grill for 2-3 minutes each side, until golden and cooked through. Serve sardines with pepper salad, parsley and lemon wedges.
432
kcal
Calories
45
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 red pepper, 1 yellow pepper, 2 tablespoons white wine vinegar, 3/4 cup oil, and more.
Yes, Sardines With Pepper Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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