Peperonata With Grilled Sardines

Recipe Ingredients

1 lb	454g / 16oz	Red onion - cut 1/2" julienne (large)
2		Garlic cloves - thinly sliced
3 oz	85g	Extra-virgin olive oil
3 oz	85g	Red bell peppers (large)
3 oz	85g	Green bell peppers (large)
3 oz	85g	Yellow bell peppers (large)
1		Dried hot chile - crushed
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Fresh thyme
1 cup	237ml	Basic Tomato Sauce - (see recipe)
8		Fresh sardines - gutted,
		Gills removed, washed and patted dry
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat grill or broiler.

In a 12- to 14-inch saute pan, saute onion and garlic in olive oil over medium heat until soft and translucent (about 8 to 10 minutes).

Halve peppers lengthwise and remove stem ribs and seeds and cut into 1/2-inch wide strips. When onions are soft, add peppers to pan and cook 5 minutes until softened. Add chile, sugar, thyme and Basic Tomato Sauce, bring to boil, lower heat and simmer 15 minutes. Taste for seasoning and set aside.

Grill or broil sardines on hot barbecue until crisp and skin is slightly charred (about 2 minutes per side). While grilling fish, divide peperonata evenly on four dishes. Place two fish side by side on each plate and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5613) - from the TV FOOD NETWORK

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