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Pairing of the Day: March 1-5, 2010

Slide 2 of 5

Roasted Sardines with Olives, Capers and Parsley

Chris Cosentino of San Francisco's Incanto is known for his offal dishes but a hearty fish like sardine, served whole, can also appeal to the nose-to-tail crowd. Cosentino pan-fries the omega-3-rich fish with an exhilarating mix of olives, capers, lemon zest, parsley and chiles. To make this more of a main course, he prepares a crunchy salad of artichokes and sunchokes to eat alongside.

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