Javascript is not enabled.

Javascript must be enabled to use this site. Please enable Javascript in your browser and try again.

Skip to content
Content starts here
CLOSE ×
Search
Leaving AARP.org Website

You are now leaving AARP.org and going to a website that is not operated by AARP. A different privacy policy and terms of service will apply.

Dressed-Up Tinned Fish Recipe

Excerpted from ‘Kismet’ by Sara Kramer and Sarah Hymanson


spinner image Dressed-Up Tinned Fish with piece of bread and fork on plate
Dressed-Up Tinned Fish leverages quality fish, green tomatoes, hazelnuts and fresh parsley.
Chris Bernabeo

I remember when tinned fish first caught my eye. I was perusing the canned tuna aisle of a grocery store in Tulsa, Oklahoma, when I was touring the country as a teenage musical theater performer, and I noticed something: a can of sardines packed in oil. Bones and all, the line of little stacked soldiers was a revelation. Living out of hotel rooms — where a kitchen starts and stops with the coffee maker — would make anyone develop an affinity for the marvel that is precooked protein. It was the beginning of a lifelong love affair.

In recent years, tinned fish options have exploded, a serious improvement from the early days of one decent variety of sardine. You have plenty of choices in the world of tinned fish, but for this easy dish, I might suggest mackerel above all. Top it with a stylish garnish, like these pickled green tomatoes, and you’ll seem like you’ve done way more than open a can. —Sara Kramer

 

Dressed-Up Tinned Fish

Serves 4

 

Ingredients

  • ¼ cup hazelnuts
  • 3 small green tomatoes, 1 thinly sliced on a mandoline (about 1 cup)
  • 2 tablespoons distilled white vinegar
  • ½ teaspoon coriander seeds
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon lime juice (about 1 lime)
  • 2 (4-ounce) tins of fish packed in olive oil, ideally mackerel, but sardines work, too
  • Flaky sea salt
  • ½ cup parsley leaves

 

spinner image Cookbook that says Kismet: Bright, Fresh, Vegetable-Loving Recipes, Sara Kramer and Sarah Hymanson; food on plate, salad in bowl above it on cover
AARP (Courtesy Clarkson Potter/Crown Publishing Group)

Directions

Preheat the oven to 275°F.

Spread the hazelnuts on a small baking sheet and toast for 30 minutes. Let cool, then coarsely chop. Place the sliced green tomatoes in a small heatproof bowl.

In a small pot, combine the vinegar, ¼ cup water, the coriander, sugar and salt and bring to a boil. Remove from the heat and pour the hot liquid over the tomatoes. Mix in the lime juice and let cool to room temp.

Pull the tinned fish from the oil in its can and arrange on a serving plate. Sprinkle with flaky sea salt.

In a small bowl, combine the parsley, hazelnuts, a spoonful of the oil from the tin and a spoonful of the pickling liquid from the tomatoes. Toss to coat.

Top the fish with the pickled green tomatoes, followed by the dressed parsley, and serve.

Note: Green tomatoes can be a little tricky to find. Talk to farmers who sell tomatoes at your farmers’ market, or pick a few unripe ones off your own vines if you garden. A firm, underripe red tomato will do just fine as well, but green tomatoes are worth seeking out and great for more than frying!

Kismet Copyright © 2024 by Sara Kramer and Sarah Hymanson. Photographs copyright © 2024 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Crown Publishing Group.

 

Try More Comfort Food Recipes:

Rice and Peas from Islas: A Celebration of Tropical Cooking by Von Diaz

One-Skillet Apple Pie from Eat Like a Legend: Delicious, Super Easy Recipes to Perform at Your Peak by Dan Churchill

Braised Sausage, Lentils and Fennel from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden

Chicken Parmesan Meatballs from Around Our Table: Wholesome Recipes to Feed Your Family & Friends by Sara Forte

Main Comfort Food Article

Unlock Access to AARP Members Edition

Join AARP to Continue

Already a Member?