Venetian Sweet & Sour Sardines

Venetian Sweet & Sour Sardines
Staff Writer

Borgata Hotel Casino & Spa

TK

Ingredients

  • whole fresh sardines, gutted
  • 1  Tablespoon  chopped shallots
  • 1  Tablespoon  chopped fresh garlic
  • sprig rosemary
  • 1/4  Cup  honey
  • 1/4  Cup  red-wine vinegar
  • 1  Cup  all-purpose flour
  • 1/2  Cup  olive oil
  • 1/4  Cup  pine nuts
  • 1/4  Cup  raisins

Directions

Season the whole, gutted sardines with salt and pepper. Toss the seasoned sardines in the flour. Heat a large skillet over medium flame for 2-3 minutes. Add the olive oil. Heat 20-30 seconds. Add the floured sardines to the pan and brown evenly on each side, slowly turning down the flame as you go. Turn off the flame, remove the sardines, and pour off the oil into a can or other safe container.

Place the skillet back on the stove. Turn the flame to medium. Add the shallots and garlic and cook 30-45 seconds, moving them around with a wooden spoon. Add the sardines back to the pan. Add the honey and the rosemary and simmer until the honey reduces. Add the vinegar and again allow it to reduce, about 5 minutes. Toss the sardines to make sure they are evenly coated in the honey and vinegar mixture, about 3-4 minutes. Remove the sardines and allow them to cool a bit. Serve warm or room temperature. 

Nutritional Facts

Total Fat
41g
59%
Sugar
10g
11%
Saturated Fat
5g
21%
Cholesterol
5mg
2%
Carbohydrate, by difference
38g
29%
Protein
6g
13%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
29mg
3%
Fiber, total dietary
4g
16%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
116mg
17%
Selenium, Se
9µg
16%
Sodium, Na
378mg
25%
Water
41g
2%
Zinc, Zn
1mg
13%