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Issues: Oceans

Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.

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Grilled Fresh Sardines with Preserved Lemon Salsa Verde
~ Thom Fox, executive chef, Acme Chophouse, San Francisco

Ingredients
For the Sardines:
16 to 24 fresh sardines, scaled and gutted
Extra virgin olive oil
Sea salt

For the Salsa Verde:
1 preserved lemon, seeds removed, finely chopped
1/2 cup parsley, chopped
2 tablespoons mint, chopped
1/4 cup shallots, chopped
1 clove garlic, chopped finely
1 tablespoon capers, chopped
1 teaspoon white wine or champagne vinegar
1 cup extra virgin olive oil

Preparation
1. Combine all ingredients for salsa verde.

2. Season the sardines with a bit of extra virgin olive oil and a sprinkling of coarse sea salt.

3. Heat the grill until the coals are gray and the grill is quite hot. Lay the sardines out and grill quickly on each side, about one minute or so. They should pull away from the grill easily, and the flesh should be firm to the touch when done.

4. Remove the sardines from the grill and arrange them on a platter. Spoon salsa verde over each fish. Serve with a crisp spicy salad, such as arugula or watercress, simply dressed. A crisp white wine completes the package.

Serves 4.

Tips
If you can't find preserved lemons (available at specialty food stores), use the zest of three regular lemons. The sardines can also be cooked under the broiler or in a very hot oven.

Comments
I believe that we as chefs have a vested interest in preserving what we can for future generations of chefs and clientele. Helping to act as stewards of the earth's resources and raising our voices to that end is part of our work and responsibility.

MORE TASTY (AND SUSTAINABLE) SEAFOOD RECIPES:

Baja Fish Tacos with Cabbage Salsa
Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
Buttermilk Fried Fresh Anchovies with Harissa
Catfish Lafitte
Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
Firecracker Salmon with Roasted Corn Medley
Grilled Fresh Sardines with Preserved Lemon Salsa Verde
Honey Salmon
Kerala-style Fried Fish
Krissy T's Wild Salmon
Pacific Cod Potpies with Dill Biscuit Crust
Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
Sopa de Pescado
Steamed Halibut on a Bed of Leeks and Carrots