Sardinhas Assadas
Portuguese Grilled Sardines on Bread
There is almost nothing to this, which is why the fish has to be good. Fresh sardines, coarse salt, a very hot grill and a slice of bread to catch what drips. Eat them with your fingers, pulling the flesh off the bone, and then eat the bread.
Grilled sardines were one of the seven dishes chosen in Portugal's 2011 public vote on its gastronomy. The season peaks in June, when Lisbon grills them in the street for the feast of Santo António and they are eaten on bread.
Ingredients
Ingredients
- 12 fresh sardines (about 1 kg), scaled and gutted
- 2 tbsp coarse sea salt
- 4 thick slices of country bread
- Olive oil, for the grill and to serve
- 1 lemon, cut into wedges
Method
- Salt the fish Pat the sardines dry. Lay them in a dish, scatter the coarse salt over both sides and leave in the fridge for 30 minutes. Brush off the excess salt before grilling.
- Heat the grill Light the barbecue and wait until the coals are covered in grey ash, or heat a griddle pan over a high heat for 5 minutes. Oil the bars lightly: sardine skin sticks.
- Grill Grill the sardines for 4 to 5 minutes on each side, turning once, until the skin is blistered and charred in places and the flesh at the backbone is opaque and comes away easily.
- Serve Lay three sardines on each slice of bread, add a thread of olive oil and serve with lemon wedges.
Do not move the fish once they are on the grill until it is time to turn them, or the skin will tear.