Spiced Sardines with Fennel, Grapefruit and Watercress

Name: Spiced Sardines with Fennel, Grapefruit and Watercress
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 tablespoon fennel fronds; 2 green onions, finely sliced; 1 teaspoon freshly ground black pepper; ½ teaspoon cayenne pepper; 1 ruby grapefruit; pinch of sea salt; 1 small fennel bulb, finely shaved; 40 ml extra virgin olive oil; large handful of watercress sprigs; 8 green olives, pitted and sliced; 2 tablespoons coriander leaves; 16 sardines, scaled and gutted; 1 teaspoon cumin seeds, roasted and ground; 1 teaspoon coriander seeds, roasted and ground; 2 teaspoons Harissa (see Essentials); ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; 40 ml olive oil; 20 ml onion juice (strained juice of grated red onion); 20 ml fresh lemon juice, strained; 1 teaspoon sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Sardines are a prominent feature on menus in Essaouira. I created this salad from other ingredients I saw at the markets there, offering a clean and refreshing foil for the natural oiliness of the fish. If you are unable to get fresh sardines, you can substitute small blue mackerel, herring or bonito fillets, or swordfish steaks – just adjust the cooking time slightly.

Ingredients

Africa
Morocco
Essaouira
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method