Images © Leigh-Ann Martin
“Sardines with tons of tomatoes, onions, lime or lemon juice is the easiest way to eat and serve sardines. Growing up in Trinidad, we ate this all the time for dinner. Ha! That was back when my Ma stretched one can of sardine by adding tons of onions and tomatoes to feed four mouths. The below is how I make my Ma’s inexpensive recipe. Eaten solo with bread or Crix, or served to friends as an antipasto alongside a cheese plate, sliced cucumbers, watercress and eaten with pita chips.” – Chef LAM, Gasparillo Junction
- 1 can prepared sardines*
- 4-5 cherry/grape tomatoes sliced in quarters
- 1/2 shallot thinly sliced
- 1 garlic thinly sliced
- 1 scallion thinly sliced
- 1 lemon segments and juice
- 1 Tbsp. olive oil
- Salt and black pepper to taste
Add the tomatoes, shallots, garlic and scallions to a bowl and place the pieces of fish on the vegetables. Drizzle with lemon juice, olive oil and sprinkle with a couple pinches of salt and black pepper. With a fork, gently toss together. Top with lemon segments.
Thin slices of vegetables are sexy. Period. - In preparing the sardines, I always take out the main bone. - Can be served cold or at room temperature.