Sautéed Sardines with Caramelized Cauliflower, Snap Peas and Chili-Lime Vinaigrette

If you know someone that doesn't like sardines, it's probably because they haven't tried this dish yet

Cauliflower and Snap Peas


  • Cauliflower (sliced) 1 head
  • Snap peas (cleaned) 1 cup
  • Onion (Minced) 1
  • Blended oil 3 Tablespoons
  • Salt and Pepper To Taste
  • Parsley (chiffonade) 1 Tablespoons


In a large sauté pan, heat 1 Tbsp. of oil to low heat. Add Onions. Slowly caramelize the onions until dark brown. Cook for about 30 minutes and season generously.

In a separate sauté pan on High heat, add 2 Tbsp. of Oil. Cook the Cauliflower until caramelized. Season generously. Add the caramelized onions, once hot add the snap peas. Cook for 1 minute. Season again and add the parsley. Serve hot.

Chili-Lime Vinaigrette


  • 1/2 cup Fresh Lime juice
  • 2 Tablespoons Sambal Chili sauce
  • 1 Tablespoon Cilantro (chiffonade)
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Sugar
  • Salt and Pepper, to taste


In a bowl, whisk the lime juice, sugar and sambal together. Once the sugar dissolves, add the oil and season. Once ready to serve, add the cilantro at the last moment.



  • Large Sardines (8 filets, fileted)
  • 2 Tablespoons Blended Oil
  • Salt and Pepper, to taste


In a large sauté pan, heat the oil to high heat. Season the sardines generously. Cook the sardine’s skin side down for 2 minutes. Flip, cook the flesh side for 30 seconds and place on paper towel to drain the fat.

To plate: Place the cauliflower and snap peas on the bottom of the plate. Spoon the vinaigrette around the vegetables. Top off the sardines.

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