Grilled Sardines and Okra with Black Garlic Aioli
Black garlic, one of chef Hoss Zaré's favorite new ingredients, is fermented so it has a sweet, molasses-like flavor and it's rich with antioxidants. He blends the black garlic with mayonnaise for this dish but using roasted garlic puree blended with balsamic vinegar is equally tasty. If fresh sardines aren't available or if you're in a hurry, make this dish with good-quality canned sardines; they're already cooked so there's no need to grill them. Fast Fish Recipes
The aioli can be refrigerated for up to 3 days.
Verjus is made from underripe grape juice. It is available at specialty food shops or substitute 1 cup of green grapes pureed with 1 tablespoon of vinegar. Black garlic is available from blackgarlic.com.
One Serving 340 cal, 18 gm fat, 0.9 gm sat fat, 7 gm carb, 3 gm fiber, 39 gm protein.
Beer Light-bodied kölsch: Gaffel.
Wine Salty, spritzy Muscadet.