Sardinhas Assadas
Sardinhas assadas are eaten throughout Portugal every June for the Festas dos Santos Populares — the popular saints festivals. The smell of grilling sardines wafting through Lisbon's streets is one of Portugal's most evocative sensory memories.
Portugal's most iconic summer dish — fresh sardines grilled whole over charcoal until charred and smoky, eaten with bread and peppers. The smell of Lisbon in June.
Ingredients
Method
Rinse sardines and pat dry. Do not scale — the scales protect the flesh on the grill.
Season very generously with coarse sea salt on both sides.
Grill over very hot charcoal 4-5 minutes per side until skin is charred and crispy.
Place on bread slices — the bread soaks up the delicious juices.
Drizzle with olive oil. Serve with roasted peppers and lemon.
Do not scale the sardines before grilling — the scales act as a natural barrier that keeps the flesh moist and pulls away easily when eating.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
