The notion of sardines has always either amused me or turned me off. It’d be amusing when used in cartoons for comedic effect. The notion of eating them? Gross.

Why gross? I don’t know. Concept? As a kid they looked gross to me for whatever kid-influenced reason, so it always just stuck in my head that way.

But the other night… that all changed.

Flipping channels on the TV. Food Network. Good Eats. I dig Alton Brown. He made a Sherried Sardine Toast. Nutritionally it looked good (the show was about how Alton changed his diet and lost 50 lbs, and I’m in a weight-loss mode). And gosh, but something about it just looked appetizing.

So I tried it. It so happened we had 2 tins of brisling sardines on the shelf (Youngest wanted to try some some time ago, but they were bought and never consumed for whatever reason). Made the recipe as best I could (no sherry vinegar, used red wine vinegar instead; no fresh parsley so used dried instead; no lemon zest so a little bit of RealLemon had to do; no sourdough so large potato bread slices).

And gosh, if it wasn’t good.

Sure, a little strong fish-wise, but I liked it. The dressing helped to cut and complement the fish taste, and the avocado really blended nicely with everything.

Yes. I’m going to have it again. Wife didn’t like it as much, a little too fishy for her.

Just the other day I was telling Wife how I was growing less and less fond of fish… my palette wasn’t going for it any more. But now this comes along. I’ll take it. 🙂

Recipe, just in case Food Network’s copy ever disappears:

 

Sherried Sardine Toast
Recipe courtesy Alton Brown, 2009

Prep Time:15 min
Inactive Prep Time:–
Cook Time:5 min
Level: Easy
Serves: 4 servings

Ingredients

2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
2 tablespoons finely chopped parsley leaves, divided
1 tablespoon sherry vinegar
1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
Freshly ground black pepper
4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
1 ripe Hass avocado
Coarse sea salt

Directions

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.