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Saturday Marketing


Saturday morning we took a nice walk along the local rec trail which meanders along the coast and through Monterey's historic cannery row. On the way home we made a detour to the end of Wharf #2 & The Monterey Fish Company. Open to the public, this no frills fish market offers some of the best and freshest local seafood. 

Our plan was to grill halibut collars for the main course for a little dinner party. We bought the halibut collars and,  also found some gorgeous, local, Monterey Bay sardines. 


We bought just a pound (one dollar a pound!) and served them as part of our mixed  seafood grill.They were the hit of the night and we were all sorry that there weren’t more.

Grilled Sardines:

Allow 3-5 per person. Serve with crusty bread and Green Sauce (recipe follows)

Gut,clean and leave the head on. Remove the scales with a sharp knife. Rinse well inside & out & keep chilled.

Marinate in olive oil, garlic, salt and pepper, sherry wine vinegar & parsley for an hour, then grill on the barbecue over high heat. This is a little easier with a barbecue basket, but can be done without. They take about 1.5 to 2 minutes per side and are just delicious. Watch out for the tiny bones. 

Green Sauce


1/2 bunch flat leaf (Italian) parsley

2 cloves garlic

1 small Serrano chile

1 small minced shallot

2-3 tsp Spanish Sherry Vinegar (or to taste)

3-5 TBL extra virgin olive oil

Kosher salt and freshly ground black pepper to taste


Rough chop the parsley leaves & add to food processor with shallot, garlic, serrano chile, vinegar & 2 TBL of the olive oil. Pulse until you have a rough paste. Add additional olive oil to make the sauce. Add salt and pepper & taste for correct seasoning. 

This sauce is also great on grilled meat or mixed in with scrambled eggs. 






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