1(7-ounce)beet, broiled or roasted, peeled, and diced small
1/2poundmeaty fish fillets, such as California yellowtail, mahi mahi, or opah
1 1/2 tablespoons salt, divided
1teaspoonground black pepper, divided
2tablespoonsolive oil
1-2whole Pacific sardines, scaled and gutted (or one 4.5-ounce can boneless, skinless sardines in water)
1/2red bell pepper, roughly chopped
1/2cupchopped fresh parsley
1/4cupchopped fresh dill
1/2cupchopped fresh basil
Zest and juice of one lemon
1/2tablespoonground coriander
1/2poundlow-fat cream cheeseroom temperature
2tablespoonsunsalted butterroom temperature
Instructions
Make Beet-Pickled Onions: In a medium pot, boil sugar and salt in vinegar, until dissolved. Add onion and beets. Simmer 1 minute. Cool several hours.
Season fish fillets with ½ teaspoon salt and ½ teaspoon pepper. Heat olive oil in a sauté pan on medium heat; add fillets. Cook for 3 minutes; then flip. Add sardines to pan (omit this step if using canned sardines). Cook for 1 minute; then flip sardines. Cover and cook 2 more minutes.
Remove skin from fillets and transfer fish to a large food processor; pulse for 1 minute.Peel sardines away from spines and add to processor (if using canned, drain and add to processor). Process until shredded. Add remaining salt and pepper, plus bell pepper, parsley, dill, basil, lemon zest and juice, and coriander. Process 1 minute more.
With food processor running, add cream cheese and butter a little at a time. Process until incorporated. Salt and pepper to taste. Spread in a shallow dish and refrigerate. Top with drained beet-pickled onions to serve.
Recipe Notes
Nutrition Facts
Sardine Spread with Beet-Pickled Onions
Amount Per Serving
Calories 218Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg6%
Sodium 328mg14%
Total Carbohydrates 39g13%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.