Venetian Sweet & Sour Sardines

Venetian Sweet & Sour Sardines
Staff Writer

Borgata Hotel Casino & Spa



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. 


Calories per serving:

807 calories

Dietary restrictions:

Daily value:



  • Fat 44g 68%
  • Carbs 51g 17%
  • Saturated 7g 36%
  • Fiber 2g 7%
  • Sugars 23g
  • Monounsaturated 24g
  • Polyunsaturated 10g
  • Protein 51g 102%
  • Cholesterol 136mg 45%
  • Sodium 241mg 10%
  • Calcium 355mg 35%
  • Magnesium 127mg 32%
  • Potassium 1,062mg 30%
  • Iron 10mg 55%
  • Zinc 5mg 32%
  • Phosphorus 493mg 70%
  • Vitamin A 36µg 4%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 1mg 46%
  • Niacin (B3) 34mg 171%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 84µg 21%
  • Vitamin B12 1µg 23%
  • Vitamin E 6mg 30%
  • Vitamin K 21µg 27%
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