Sardines

I've never really loved sardines, but I can't say that I've ever hated them either. In fact, I think until last week, I'd only heard of their repulsive redolence (I thesaurused odor) in legend. A few weeks ago, Alton Brown did an episode of Good Eats in which he outlined approaches for healthful eating. He spiced some almonds and made a smoothie, but what really stood out was his use of sardines. He praised sardines, citing their health benefits and flavor and nearly begging the audience to give these fishies at the bottom of the food chain another chance.

He marinated them with sherry vinegar and some of the oil from their can (buy ones in oil) and made them into a sandwich with avocado. I tried this recipe and loved it, and found that marinating them is key--the acid completely brightens the fishy flavor and the buttery avocado. The toasted bread provides some texture.

I really enjoy sardines now and have been thinking of new ways to use them. Here I marinated them with sherry vinegar, mustard and oil, then tossed in some broccoli that I roasted at 450 for twenty minutes, some peanuts, some red onion, some feta cheese, and some avocado... and it was heaven. Enhanced with some acid, sardines are savory, satisfying and salubrious (I thesaurused healthful) and are even part of a sustainable lifestyle because they are at the bottom of the food chain and therefore use up negligible amounts of resources (wow, English teacher would kill me if she saw me adding new information in the conclusion). Do give them at least chance ;)