Grilled sardines
Less is more is FavorFlav’s motto for a summer BBQ. Like these fresh, golden-brown grilled sardines. Served whole, from head to tail, with the added bonus of rich fat absorbed by crusty farmhouse bread.
Nowhere are they eaten as deliciously (and as often) as in Portugal. Off the Portuguese coast, in the deep, cold waters of the Atlantic Ocean, the most abundant sardine colonies thrive during the summer months. Just like chicken, you eat sardines with your hands. Pick the soft, briny fish meat from the bones and put it straight into your mouth with your greasy fingers.
Purists simply prepare them on the BBQ, over glowing charcoal. The sardine’s skin magically transforms from silver to gold in the glowing fire. The only preparation: salt the fish in coarse sea salt for 20 minutes beforehand (not shorter or longer).
How to make grilled sardines
Place the sardines in coarse sea salt for 20 minutes. Prepare the BBQ. As soon as the coals are glowing red-grey, place the sardines on the hot grill. Make sure the grate is clean so the sardines do not stick.
Cooking
Cook until the skin of the fish turns golden brown, approximately 5 minutes per side, depending on the size of the sardine and the intensity of the fire. It’s a matter of ‘reading’ the fire and the fish, as dedicated sardine grill masters in Portugal call it.
Serve with crusty bread and/or small boiled potatoes. As a side dish, serve a simple salad of butter lettuce, thinly sliced red onion, tomato and the best olive oil you have at home.
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