Need an ocean-friendly recipe? Rich-tasting sardines are best grilled or sautéed whole, and those from the U.S. are a Seafood Watch “Best Choice.”
Try Sautéed Sardines with Fennel, Olive and Mint Salad, from Kristine Kidd. Monterey Bay Aquarium Food Editor; or Grilled Sardines with Salsa Verde, from Chris Cosentino, Executive chef of Incanto, San Francisco, and Co-founder of Boccalone, San Francisco and Pigg, Los Angeles.
Notes
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