Directions

For the Lemon-Caper Mayo

1. Mix all ingredients together

2. Check for seasoning

3. Refrigerate in airtight container

For the Escabeche

1. Heat canola oil in large skillet

2. Add onion, garlic, bay leaf, pickling spice, and peppercorns

3. Cook over moderate heat 7-8 minutes until onion softens (don't brown)

4. Transfer to bowl and cool 15 minutes

5. Score X on bottom of tomato

6. Blanch in boiling water 30 seconds

7. Transfer to ice bath, peel, halve, seed, and dice into ¼-inch pieces

8. Roast jalapeño over flame or under broiler until charred

9. Cool, remove skin, stem, and seeds

10. Thinly slice jalapeño

11. Add tomato and jalapeño to cooled onion mixture

12. Stir in olive oil, lime juice, orange juice, olives, red pepper, capers, and parsley

For the Pickled Radish

1. Combine water, sugar, and vinegar in non-reactive pot

2. Stir to dissolve sugar

3. Add onion, garlic, allspice, peppercorns, and bay leaf

4. Bring to simmer over low-medium heat

5. Once boiling, turn off heat

6. Cool completely

7. Pack radish slices into jars

8. Pour cooled pickling liquid over radishes

9. Seal and refrigerate (keeps up to 1 month)

To Assemble

1. Drain sardines, reserving oil for another use

2. Separate into 8 filets

3. Lay on small sheet pan

4. Spoon escabeche over filets, ensuring each gets juice

5. Marinate at least 1 hour (or refrigerate ahead)

6. Toast Texas toast fingers in butter until browned on both sides

7. Spread each toast with lemon-caper mayo

8. Top with sardine filet

9. Spoon escabeche over each

10. Finish with 2-3 pickled radish slices

11. Serve immediately