Grilled Sardine Tartines with Onion and Arugula

Grilled Sardine Tartines with Onion and Arugula
Grilled Sardine Tartines with Onion and Arugula
In French, the term tartine can refer to a buttered slice of bread that's topped with a spread, or an open-faced sandwich, such as the one here. Piment d'Espelette, a dried red pepper from the French Basque region, can be found online at surfasonline.com. If you can't find fresh sardines, use trout or branzino fillets instead.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 appetizer servings
Sandwich Fish Herb Onion Appetizer Marinate Lunch Lemon Arugula Grill/Barbecue Bon Appétit
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons grated lemon peel
  • nonstick vegetable oil spray
  • 1/2 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh italian parsley
  • 6 lemon wedges
  • 3 tablespoons butter, room temperature
  • Carbohydrate 32 g(11%)
  • Cholesterol 121 mg(40%)
  • Fat 27 g(41%)
  • Fiber 4 g(15%)
  • Protein 52 g(103%)
  • Saturated Fat 7 g(33%)
  • Sodium 1483 mg(62%)
  • Calories 576

Preparation Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours. Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish. Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.

Preparation Place fish, skin side down, in 13x9x2-inch glass baking dish. Whisk 2 tablespoons olive oil and next 4 ingredients in small bowl. Spread herb mixture over fish. Cover and chill at least 2 hours and up to 8 hours. Spray grill with nonstick spray. Preheat barbecue (medium heat). Brush onion slices with olive oil; sprinkle with salt and pepper. Grill onions until just tender and slightly charred, about 2 minutes per side. Grill bread slices until slightly charred, about 1 minute per side. Spread 1 side of each bread slice with butter. Sprinkle fish with fleur de sel and pepper. Grill fish until just opaque in center, about 3 minutes per side. Remove bones from fish. Place arugula in medium bowl. Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss; season to taste with fleur de sel and pepper. Arrange 3 arugula leaves atop each bread slice; top with grilled onions. Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit. Garnish with lemon wedges and serve.

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