lime-marinated sardine bruschetta

sardine marinate al lime in bruschetta

4 servings

In this dish, the fish gets "cooked" by the lime juice (think ceviche) resulting in a bright flavor and a wonderful texture. Perfect for summer, it's wildly satisfying when served with ripe garden tomatoes over slices of rustic grilled bread.

View full image

Ingredients

1 lime
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 butterflied fresh sardines (about 2 to 3 ounces each), cut in half lengthwise, heads discarded
Coarse sea salt
1 loaf ciabatta or country bread
16 cherry tomatoes, quartered

Instructions

Finely grate zest of lime into a bowl; squeeze juice into bowl. Add oil and whisk to combine.

Arrange fish in a single layer in a small dish; pour lime mixture over fish. Cover and marinate, chilled, for 1 hour.

Remove fish from marinade; season with salt. Reserve marinade.

Slice bread into 8 pieces, each about 1/3-inch-thick; grill or toast. Arrange toasts on serving plates.

Put tomatoes in a bowl. Add 1 tablespoon marinade and pinch salt; toss to combine. Top toasts with fish and tomatoes; drizzle with a little more marinade and serve immediately.

July 2009