Grilled sardines with ‘sauce vierge’

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 2
Photographer: Lisa Linder

Grilled sardines are a wonderful, oily fish that is fantastic for a vata imbalance. Ayurveda says that if you eat fish, opt for smaller species, such as these sardines (you can also make this dish with mackerel fillets or any firm white fish). The dressing is usually served raw or ‘virgin’, but I have cooked it to make it less sharp and easier to digest. Serve on toast or with cooked vegetables, such as green beans, or a simple well-dressed salad in the summer.

Ingredients

Quantity	Ingredient
2	large sardines, cleaned, gutted and boned
or 2	large mackerel fillets, cleaned, gutted and boned
2 slices	country-style loaf, toasted

‘Sauce vierge’

Quantity	Ingredient
5	baby tomatoes
2 1/2 tablespoons	olive oil
2 tablespoons	shallot or red onion, finely chopped
1	fat garlic clove, peeled and chopped
1 1/2 teaspoons	lemon juice
lots	freshly ground black pepper
1 teaspoon	fresh parsley, chopped
1 teaspoon	fresh tarragon, chopped
	salt

Method

Preheat the grill to a moderate heat. Boil the tomatoes in a pan of water for 2 minutes. Spoon out and remove the skins.
Heat the oil in a small non-stick pan, add the onion and cook over a high heat until golden around the edges. Add the garlic, reduce the heat and cook gently for 30–50 seconds or until the garlic smells cooked. Take off the heat. Quarter the tomatoes and add to the pan with the lemon juice, seasoning and herbs. Adjust the seasoning and tartness to taste.
Place the fish in a baking tray, skin side up, and grill for 3–4 minutes (5 minutes for mackerel), turn over and grill for another minute or until done. Place the fish on the toast and spoon over the sauce.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Grilled sardines with ‘sauce vierge’

Ingredients

‘Sauce vierge’

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