This recipe is easy and healthy as it is RICH in omega 3 fatty acids and makes a basic tin of sardines into a real yummy treat for lunch or light dinner. Therefore, it is one of my favourite recipes. It's nice and spicy and warms you from the inside.
Fish can be a serious turn off for a lot of people and even more unattractive is when that fish comes in a can. But if you’re into Health & Wellness and saving time, you’ll realize the benefits of trying this new recipe, providing you're not afraid to try something a bit different. So today we’re adding a new member into the 'Healthy Eating' family.
- Prep 15 m
- Cook 10 m
- Ready In 25 m
- 2 Tbsp Olive Oil
- Juice of 1/2 lime or lemon (optional)
- 2 tins sardines packed in water - drained (I like Raincoast Trading - all natural wild pacific sardines in water in a BPA free can)
- 1 cooking onion - thinly sliced
- 1-2 garlic cloves finely minced
- 1 small hot scotch bonnet pepper or Habanero chile pepper or dash or two of Tabasco
- 1/2 tomato (optional)
- Himalayan salt & freshly ground black pepper (to taste)
- Heat olive oil in skillet over medium to high heat; add sliced onion, minced garlic, and scotch bonnet chile pepper. If using tomato (optional), this is the time to add - we are strict Paleo eaters and do not add tomato as it is a Nightshade and not Paleo.
- Cook and stir mixture until onion is almost translucent, about 5 minutes.
- Add drained sardines into onion mixture; you can either leave them whole or mash fish with a fork until incorporated - I leave whole. add in the lime or lemon juice. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with Himalayan salt and pepper. Serve sardine mixture with crudities or a lovely garden salad.
Happy Cooking & Love and Light,