Taken from Alton Brown’s Live and Let Diet episode:
1 can sardines (packed in oil)
2 tsp sherry vinegar (I used apple cider because it’s what I had on hand)
1/4 tsp lemon zest (reserve lemon wedges for later)
Black pepper
1 Hass avocado
Salt
Drain the oil from the sardines into a small bowl and whisk in the vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir gently to combine and set aside for up to 1 hour.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Without the bread the original recipe calls for you could serve it on a large leaf of lettuce, or just put it in a bowl.
Top avocado evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with salt and a squeeze of lemon juice.
The avocado really mellows out the fishiness of the sardines. Not that it won’t taste fishy, but it is surprisingly mild. Not even as fishy as a tuna sandwich. The texture is great too. It’s a rich and surprisingly filling dish.
Related posts:
