The sea in a dish! How much I love these solutions: simple, light, yet flavorful! An unbeatable combination of fish and seasonal vegetables! And after all, despite September days marking the end of summer, it’s still warm, and these unique dishes are quite pleasing! Moreover, not only is it prepared in no time, but it provides great satisfaction in terms of flavor and digestibility. Indeed, the delicacy of lamb’s lettuce pairs well with the taste of anchovies, which, needless to say, are the top of Omega-3s. In addition, in general, bluefish is valuable for many reasons, to the point it cannot be missing from our tables. All fish belonging to this category are not only among the richest in unsaturated fatty acids, but their consumption ensures a high content of minerals, such as phosphorus, iron, calcium, and iodine, in addition to vitamin A, B group vitamins, and vitamin D. The addition of olives gives that extra touch of flavor, while the lemon zest and pistachio granules will enhance this fantastic dish even more, giving it freshness and crunchiness at the same time. In short, a full dose of wellness and authenticity accessible to everyone!
If, like me, you love dishes based on bluefish, here are some other tasty ideas to draw inspiration from:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 4.2 oz lamb's lettuce (valerian)
- 2.6 lbs anchovies (1.5 lbs net)
- 1.8 oz black olives
- 1.4 oz pistachio granules
- 1.1 oz poppy seeds
- 2 lemons (juice)
- 2 lemon zest (untreated)
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp garlic powder
- to taste salt
- to taste pink peppercorns
- 1 pinch black pepper
Tools
- 1 Grill
- 1 Sieve
- Absorbent paper
- 1 Bowl
- 1 Lid
- 1 Mixing bowl
- 1 Whisk
Preparation
Proceed to gut the anchovies, removing their heads, then open them in half, gently removing the central bone and tail, and wash them under running water. If you’re not familiar, ask this process from your trusted fishmonger.
Pat them dry with kitchen absorbent paper, then cook them on a hot griddle or grill for a few minutes, skin side first.
Then continue cooking for another 2′ by turning them on the other side.
Place them in a bowl and cover with a lid or food wrap to keep them warm.
In the meantime, in a mixing bowl, emulsify, using a whisk or fork, the lemon juice with the oil, also add garlic powder, a pinch of salt, and ground black pepper.
Season the anchovies with this emulsion, then garnish the serving platter with the lamb’s lettuce, pitted olives, pistachio granules, poppy seeds, lemon zest, and pink peppercorns.
Adjust the salt if necessary and serve with lemon slices.
And voilà… the grilled anchovy, olive, and pistachio salad is ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!
You can also add toasted sunflower seeds or flax seeds to taste.
Storage
👉The grilled anchovy, olive, and pistachio salad is best enjoyed immediately, or without dressing, it can be stored for up to 1-2 days covered with plastic wrap or inside suitable refrigeration containers, preferably glass.
