Marinated Sardines with Olive and Sun-dried Tomato Brushcetta

As most of you are aware by now, I have no aversion whatsoever with strong tasting foods, and this Mediterranean-inspired combo is no exception. Either item can be made separately, but together, they really compliment each other.

For the Sardines

• 1 tin of Sardines, skin-on, in olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion
• 1 hot pepper (Jalapeno,Habanero, Serrano)
• 1/4 cup white wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon sugar
• paprika (for garnish)

Start by preparing the onion/pepper pickle. Thinly slice a peeled red onion, and a hot pepper, into rings. Place in a container, and cover with 1 tablespoon of the olive oil, the sugar, and the 2 tablespoons of the vinegar. Allow to pickle, refrigerated for 3 hours.

Remove the sardines from the tin, being very careful not to break them up. Arrange in a single layer in a shallow dish, and top with the minced garlic and the other tablespoons of olive oil and vinegar. Allow to sit, refrigerated, for about an hour.

When ready to serve, remove excess oil and garlic from the sardines, and carefully place a couple of the sardines on a plate. Drain the onion/pepper pickle, and and top the sardines with a few rings of onion and pepper. Spinkle with a little paprika, and serve chilled.

For the Brushcetta And Tapenade

• 4 tablespoons finely minced black olives
• 3 tablespoons finely minced sun dried tomatoes
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped capers
• 1 tablespoon finely chopped pepperoncini
• 1 large finely minced garlic clove
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 baguette
• butter
• Parmesan cheese (for garnish)

Combine all the finely minced ingredients in a small bowl, with the salt, garlic, and olive oil. Mix thoroughly, and allow to sit, refrigerated, for about an hour.

Slice the baguette on the bias, and butter one side of each of the slices. Light toast the bread, butter side up, on a baking sheet, in a 350 degree oven for about 10 minutes.

Remove the bread from the oven, and top with the tapenade. Place the sheet back in the oven, and let warm for about 5 minutes. Remove from the oven, and top with freshly grated parmesan cheese. Serve warm.

Parmesan Tilapia

The use of mayonnaise to cover fish when cooking is an old southern secret, and the addition of parmesan cheese, though it runs counter to the rule of not mixing fish and cheese, makes this a quick and easy way for preparing fish. The result is a slightly crispy, but very tender fish that goes great with many side dished – In my case, I served it over mashed potatoes.

This is one of those preparation where you can go from start to finish in only about 20 minutes.

Ingredients

• Tilapia fillets (one per person)
• 2/3 cup finely grated parmesan cheese
• 1/3 cup panko bread crumbs
• mayonaise
• salt (to taste)
• ground red pepper (to taste)

Start by lining a large baking sheet with aluminum foil. Light grease it with butter or olive oil. Mix the parmesan cheese and panko together in a bowl.

For each fish fillet, do the following: Sprinkle the salt and red pepper, to your taste, one one side of the fish. Then spread about a tablespoon of mayonnaise evenly over that side of the fish. Pour a generous amount of the breadcrumb/cheese mixture over the fish, and get a good, even coating. Then place the fish on the greased baking pan, coated side down. Repeat the application of seasonings, mayonnaise, and crumbs on the top side of the fish.

Place the fish in a 350 degrees oven for 10 to 15 minutes, until the crust becomes golden brown. Serve nice-n-hot !