|Source: Republished with permission from Becky Selengut's Good Fish: Sustainable Seafood Recipes from the Pacific Coast|
|Prep time: 5 minutes||Cooking time: 20 minutes||Total time: 25 minutes|
There are many reasons to eat sardines: They're healthy, affordable, safe and sustainable, according to our Natural Medicine health tip "4 Reasons Sardines are Great — and 2 Recipes to Convince You." And according to Bastyr faculty member Becky Selengut, sardines also are quite tasty. As evidence, she shares this recipe from her 2011 book Good Fish: Sustainable Seafood Recipes from the Pacific Coast, which includes several recipes designed to convince the sardine-skeptical to reconsider.
Get the currants drunk by floating them in the gin. Caramelize the onions by cooking them with the salt in the oil in a small saute pan over medium-high heat, until they are very soft and light brown (15 to 20 minutes). If they get dry, add a little water. Mash sardines with a fork, add the currants and onions, season generously with pepper. Eat the sardines on crackers with Dijon mustard and parsley.