Sardine escabeche

Detailed step-by-step description of how to cook the dish "Sardine escabeche". Try it by all means

Recipe «Sardine escabeche» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp sweet paprika, 16 butterflied sardine fillets, 1 tbsp olive oil, 1 1/2 cups sherry vinegar or aged red wine vinegar, 1/2 cup firmly packed brown sugar , 1/2 Spanish onion, thinly sliced, 1 tbsp extra virgin olive oil, 2 oranges, segmented , 1/2 cup coarsely chopped spearmint, 1 1/2 cups watercress sprigs.

Ingredients:

• 1 tsp sweet paprika 
• 16 butterflied sardine fillets 
• 1 tbsp olive oil 
• 1 1/2 cups sherry vinegar or aged red wine vinegar 
• 1/2 cup firmly packed brown sugar 
• 1/2 Spanish onion, thinly sliced 
• 1 tbsp extra virgin olive oil 
• 2 oranges, segmented 
• 1/2 cup coarsely chopped spearmint 
• 1 1/2 cups watercress sprigs 

Instructions

1. Combine paprika with 1/2 teaspoon each salt and freshly ground pepper, then sprinkle over the skin side of sardine fillets. Heat olive oil in a large non-stick frying pan and cook sardines over medium-high heat, skin-side down, for 20-30 seconds or until golden. Do not turn over and cook all the way through. Transfer to a non-metallic dish in a single layer.
2. Meanwhile, place vinegar and sugar in a small saucepan. Bring to boil over medium heat then pour hot mixture over sardines. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
3. To serve, combine onion, olive oil, oranges, mint and watercress in a large bowl then place on a platter. Top with sardines then drizzle with extra virgin olive oil.