Grilled Sardines with Eggplant Puree and Tarragon Dressing
The local sardines now sold throughout California are so rich and lush-tasting that they can stand up to the smoky, charred flavors of grilling. Chef David LeFevre of Los Angeles's Water Grill adds even more character to these incredible little fish by serving them with a puckery tarragon, caper and pine nut relish. A fishmonger can bone and butterfly the sardines, making them especially easy to cook and eat. More Seafood Recipes
Recipe Summary test
Robustly flavored sardines pair best with firm, crisp whites like Pinot Grigio that cut through their oily richness. Though most Pinot Grigios are from northern Italy, more and more are being produced in California, where they tend to be fuller-bodied and have riper fruit flavors.