An unusual and savory dip from Sea Rocket Bistro in San Diego's North Park neighborhood. Serve with crostini or crackers.
Sardine Spread with Beet-Pickled Onions
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Ingredients
- 2 cups natural cane sugar
- 1 tablespoon salt
- 2 cups apple cider vinegar
- 1 medium onion, thinly sliced
- 1 (7-ounce) beet, broiled or roasted, peeled, and diced small
- 1/2 pound meaty fish fillets, such as California yellowtail, mahi mahi, or opah
- 1 1/2 tablespoons salt, divided
- 1 teaspoon ground black pepper, divided
- 2 tablespoons olive oil
- 1-2 whole Pacific sardines, scaled and gutted (or one 4.5-ounce can boneless, skinless sardines in water)
- 1/2 red bell pepper, roughly chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup chopped fresh basil
- Zest and juice of one lemon
- 1/2 tablespoon ground coriander
- 1/2 pound low-fat cream cheese room temperature
- 2 tablespoons unsalted butter room 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 218
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg
6%
Sodium 328mg
14%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 218 cal, 5g fat (2g mono, 1g poly, 2g sat), 17mg chol, 5g protien, 39g carbs, 1g fiber, 328mg sodium.
