Sardinhas Assadas (Portuguese Grilled Sardines)
In short: Whole fresh sardines salted and grilled until the skin blisters, served on bread with boiled potatoes and roasted pepper salad. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Grilled sardines are the star of the June street festivals in Lisbon and a summer staple all along the Portuguese coast. The fish are salted lightly, grilled whole over hot coals and eaten with the fingers over a slice of bread that catches the juices. Boiled potatoes and a salad of roasted peppers go alongside. Fresh, shiny sardines matter more than any technique, and an oven broiler works if you have no barbecue.
Instructions
- Rinse the sardines and pat them dry. Sprinkle the coarse salt over both sides and let them sit at room temperature for 20 minutes.
- Char the peppers over a gas flame, under a very hot broiler or on the barbecue for 10 to 15 minutes, turning, until blackened. Seal them in a bowl under a plate for 10 minutes, then peel, seed and cut into strips.
- Toss the pepper strips with the garlic, olive oil, vinegar and a pinch of salt. Boil the potatoes in salted water for 20 to 25 minutes until tender, then drain and keep warm.
- Heat a charcoal grill until the coals are covered in gray ash, or heat a broiler or grill pan until very hot. Oil the grate well so the skin does not stick.
- Brush the sardines with olive oil and grill for 3 to 4 minutes per side, turning once with a wide spatula. They are done when the skin is blistered and the flesh is opaque near the bone, at least 63°C (145°F).
- Set each sardine on a slice of bread so the juices soak in. Serve with the potatoes, the pepper salad, parsley and lemon wedges.
Tips
- Buy sardines with bright eyes and firm, shiny skin, and cook them the day you buy them. Frozen fish should be thawed in the fridge.
- Without a grill, roast the sardines on a hot, oiled tray at 250°C (480°F) for 6 to 8 minutes, turning once. Open a window, because they smell strongly.
Questions and answers
Do I need to gut the sardines before grilling?
In Portugal they are often grilled ungutted, and the insides are discarded at the table. For easier eating at home, ask the fishmonger to gut them.
Can I grill sardines in advance?
They are best eaten straight from the grill. Leftover cooked sardines keep for a day in the fridge and are good flaked into a salad.
What do you serve with grilled sardines?
Boiled potatoes, roasted pepper salad and bread are the classic trio. A chilled young white wine or a cold lager goes well.
How long does it take to make Sardinhas Assadas (Portuguese Grilled Sardines)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Sardinhas Assadas (Portuguese Grilled Sardines)?
About 560 kcal per serving, with 38 g of protein, 48 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 48 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
