{"id":6695,"date":"2018-10-07T14:21:04","date_gmt":"2018-10-07T21:21:04","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6695"},"modified":"2018-10-09T12:45:55","modified_gmt":"2018-10-09T19:45:55","slug":"grilled-sardines-with-spicy-green-herb-sauce","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/grilled-sardines-with-spicy-green-herb-sauce\/","title":{"rendered":"Grilled Sardines with Spicy Jeweled Herb Sauce"},"content":{"rendered":"

My husband looks at the plate of Grilled Sardines with my ridiculously delicious green sauce spooned neatly overtop and says: “I want to love this, I know I’m going to love this, but I just feel I\u00a0would love it\u00a0more<\/em>\u00a0if I was eating it in Italy at a restaurant on the beach with a crisp glass of white wine.”<\/p>\n

\"Grilled<\/a><\/p>\n

And yeah, I get it, I mean there are just some things that taste better in certain environments. I feel that way about octopus. And definitely there is something to being in Spain, Portugal or Italy and eating right on the beach where the fish was caught hours before that makes the experience feel rustically beautiful.<\/p>\n

\"Grilled<\/a><\/p>\n

But these Sardines\u00a0are also<\/em> local, from the\u00a0Pacific, right out the “Gate”! Even my local fishmonger was surprised to get them in because for years they were overfished in these parts, but now it looks like they are making a return (I hope, I hope \u2013 many sea animals depend on sardines and anchovies for survival in Northern California).<\/p>\n

I wasn’t sure what to call my green sauce: Chimichurri? Pesto? Salsa verde? Green harissa? Caponata minus the eggplant and tomatoes? So for now it’s just ‘spicy jeweled herb sauce’. It was an\u00a0experiment\u00a0of sorts that I would happily put on a restaurant menu. I took everything in my garden and in the fridge that seemed appropriate and put them all together: parsley, dill, red chili flake, Meyer lemon zest, Castelvetrano green olives, toasted pine nuts, wine soaked golden raisins, white balsamic vinegar and olive oil. It’s an awesome salty, nutty, puckery, sweet, spicy combo that compliments umami flavors.\u00a0<\/p>\n