Venetian Sweet & Sour Sardines

Venetian Sweet & Sour Sardines
Staff Writer
Borgata Hotel Casino & Spa

TK

4
Servings
652
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 whole fresh sardines, gutted
  • 1 Tablespoon chopped shallots
  • 1 Tablespoon chopped fresh garlic
  • 1 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
43g
61%
Sugar
10g
11%
Saturated Fat
28g
100%
Cholesterol
5mg
2%
Carbohydrate, by difference
56g
43%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
62mg
6%
Choline, total
16mg
4%
Fiber, total dietary
3g
12%
Folate, total
130µg
33%
Iron, Fe
4mg
22%
Magnesium, Mg
68mg
21%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
219mg
31%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
303mg
20%
Thiamin
1mg
91%
Water
12g
0%
Zinc, Zn
3mg
38%