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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Tartines with Arugula And Grilled Sardine
Tartines with Arugula And Grilled Sardine
(Tartine Con Arugula e Sardine Alla Griglia)
 
 
Ingredients:
 
12 butterflied fresh sardines or six 6-inch-long trout or branzino fillets with skin
2 tablespoons extra virgin olive oil plus additional for brushing
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper

Nonstick vegetable oil spray
Six 1/3-inch-thick slices sweet onion (such as Maui or Vidalia)
Six 6-inch-long baguette slices, cut 1/2-inch thick on sharp diagonal
3 tablespoons butter, room temperature
Fleur de sel*

18 arugula leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
6 lemon wedges
 
Directions:
 
Place fish, skin side down, in a 13 x 9 x 2-inch glass baking dish.

Whisk 2 tablespoons olive oil and next 4 ingredients in a small bowl.

Spread herb mixture over fish.

Cover and chill at least 2 hours and up to 8 hours.

Spray grill with nonstick spray.

Preheat barbecue (medium heat).

Brush onion slices with olive oil.

Sprinkle with salt and pepper.

Grill onions until just tender and slightly charred, about 2 minutes per side.

Grill bread slices until slightly charred, about 1 minute per side.

Spread 1 side of each bread slice with butter.

Sprinkle fish with fleur de sel and pepper.

Grill fish until just opaque in center, about 3 minutes per side.

Remove bones from fish.

Place arugula in medium bowl.

Drizzle with 1 tablespoon extra-virgin olive oil and lemon juice and toss.

Season to taste with fleur de sel and pepper.

Arrange 3 arugula leaves atop each bread slice.

Top with grilled onions.

Top onions on each bread slice with 2 sardines or 1 trout or branzino fillet, trimming fish to fit.

Garnish with lemon wedges and serve. Makes 6 appetizer servings.
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