Grilled Sardines

Sardinhas Assadas (Portuguese Grilled Sardines)

A summer staple across Portugal, especially during the Festas de São João, where salt-grilled sardines are eaten by the handful with crusty bread, roasted peppers, and boiled potatoes. The traditional method is wonderfully simple: coarse salt, high heat, and a generous squeeze of lemon.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) fresh whole sardines, gutted, heads on, scaled
• •60 g (¼ cup) coarse sea salt
• •30 ml (2 tbsp) extra-virgin olive oil, Portuguese if possible
• •1 whole lemon, cut into wedges, for serving
• •4 whole red bell peppers, for serving (see note)
• •600 g (1¼ lb) small waxy potatoes, such as 'batata para cozer', to serve
• •1 loaf crusty Portuguese bread, to serve

Steps

1. 1 Light a charcoal grill and build a strong, even fire; the coals should be white-hot and the grate set about 10–12 cm (4–5 in) above them. Gas grills should be set to the highest setting. The high heat is what crisps the skin without drying the fish. A well-ventilated kitchen broiler set to high is the closest substitute for a home without a grill.
2. 2 Rinse the sardines under cold water and pat them very dry with a clean kitchen towel. Leaving them damp will cause the salt to clump and the skin to steam rather than crisp.
3. 3 Lay the sardines on a tray and sprinkle both sides generously with the coarse sea salt, pressing it in lightly so it adheres. Let them rest for 5–10 minutes while the grill finishes preheating.
4. 4 Clean and oil the grill grate well, then wipe it with a folded paper towel held in tongs (careful of the heat). Place the sardines directly over the hottest part of the fire.
5. 5 Grill the sardines for about 3–4 minutes on the first side without moving them; the skin should blister, char in patches, and release easily from the grate when ready. Turn carefully with a wide spatula and grill 2–3 minutes on the second side, just until the flesh near the spine is opaque and flakes gently when pressed.
6. 6 Doneness cue: the skin is crisp and lightly charred, and the flesh at the thickest part is just opaque throughout. Internal temperature should reach 63 °C (145 °F). Whole sardines cook very quickly because they are small and thin — overcooking dries them out.
7. 7 Meanwhile, char the whole red peppers directly over the flame (or under a broiler) until blackened all over, then seal them in a covered bowl for 10 minutes to steam. Peel off the charred skin, remove seeds, and dress with olive oil and salt.
8. 8 Boil the potatoes in well-salted water until tender, about 15–18 minutes; drain and keep warm.
9. 9 Transfer the grilled sardines to a warm platter, drizzle with olive oil, and serve immediately with the lemon wedges, charred peppers, boiled potatoes, and torn crusty bread. Eat with your hands, squeezing lemon over each fish as you peel it open.