Sardines with Caper and Lemon Sauce

Recipe courtesy of Emeril Lagasse

Show: Fresh Food Fast

Episode: Tapas & Wine

Sardines with Caper and Lemon Sauce

Name: Sardines with Caper and Lemon Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1/2 cup of flour; 1 tablespoon kosher salt, plus 1/2 teaspoon; 1 tablespoon Emeril's Original Essence or Creole Seasoning, recipe follows; 8 tablespoons Spanish olive oil; 2 pounds fresh whole sardines, cleaned and gutted; 1 small shallot, minced; 2 cloves garlic, sliced; 1/4 teaspoon crushed red pepper; Freshly ground black pepper; 1 tablespoon whole fresh parsley leaves; 1 tablespoon whole fresh cilantro leaves; 1 tablespoon nonpareil capers, drained; Juice of 1 lemon; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

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Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

1/2 cup of flour

1 tablespoon kosher salt, plus 1/2 teaspoon

1 tablespoon Emeril's Original Essence or Creole Seasoning, recipe follows

8 tablespoons Spanish olive oil

2 pounds fresh whole sardines, cleaned and gutted

1 small shallot, minced

2 cloves garlic, sliced

1/4 teaspoon crushed red pepper

Freshly ground black pepper

1 tablespoon whole fresh parsley leaves

1 tablespoon whole fresh cilantro leaves

1 tablespoon nonpareil capers, drained

Juice of 1 lemon

Emeril's ESSENCE Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

Add the flour, 1 tablespoon salt, and the Essence to a shallow sided platter. Stir to combine. Reserve.
Heat at 12-inch nonstick saute pan over medium high heat. Add 4 tablespoons of the olive oil.
Quickly dredge the sardines in the seasoned flour, then add directly to the hot oil. Cook for 4 minutes per side, or until just cooked through, then transfer to a serving platter.
In the same pan heat the remaining olive oil then add the shallot, garlic, crushed red pepper, black pepper, the remaining 1/2 teaspoon salt, parsley, cilantro, capers, and lemon juice. Toss until the herbs are wilted and pour the entire mixture over the sardines. Serve immediately.

Emeril's ESSENCE Creole Seasoning

Yield: 2/3 cup

Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

My Private Notes

Show: Fresh Food Fast

Episode: Tapas & Wine

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