Sardine in Citrus Escabeche

Made this for Dan and the lovely Marla
It was pretty tasty. Not rock my world tasty but pretty tasty. The citrus did a good job of cutting the rich oiliness of the fish.
I avoid vinager bc of its effects on the palette (red wine killer)

8 sardines, gutted and scaled
flour, salt and pepper
juice 2 oranges
Juice 1 lemon
6 mint leaves, julienned
15 tarragon leaves
1/2 red onion thinly sliced
olive oil for frying

1. sautee red onion in olive oil over medium heat 15 minutes until they start to caramelize.
2. Add Citrus and herbs to shallow pan and toss in red onions, reserving oil
3. dredge sardines
4. raise heat to high and when almost smoking add sardines
5. Cook 2-3 minutes per side until done
6. Add to citrus
7. Let sit at least 1/2 hour per side.
8. Serve in sauce.

If you want to increase the sauce intensity, you can double the citrus and cook, reducing by 1/2.
Also, if you can get them, use blood oranges or perhaps passion fruit. Both will be more intense than regular juice oranges.