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Season the sardine filets with half of the Escabeche and salt.
In a small nonstick pan, heat 1 tablespoon of oil over medium-high heat until shimmering.
In small batches, lay the seasoned filets skin side down and cook until the skin is blistered, and filets are half cooked.
Remove them to a small tray, skin side up, arranging in a single layer.
When all of the filets are seared, discard the used oil in the pan and give the pan a quick wipe.
With 1 Tbsp of fresh oil, add the red onion, celery, remaining Escabeche and salt, and vinegar over high heat.
Bring the mixture to a quick boil and pour evenly over seared sardines.
Cover and refrigerate overnight or up to 5 days to enjoy chilled.
The recipe multiplies easily if you have a lot of good fresh sardines.
If fresh sardines are not available, fresh mackerel or branzino cut into smaller portions would be good alternatives.