📝 About This Recipe
Transport yourself to the sun-drenched streets of Alfama with this quintessential Portuguese delicacy. These sardines are grilled whole to preserve their incredible moisture, offering a smoky, sea-salted skin that gives way to rich, buttery flesh. Traditionally enjoyed during the Feast of Saint Anthony, this dish celebrates the simplicity of high-quality seafood and the communal joy of outdoor grilling.
🥗 Ingredients
The Fish
- 12-16 pieces Fresh Sardines (whole, scaled but not gutted for authenticity)
- 1/4 cup Coarse Sea Salt (traditional Flor de Sal is preferred)
The Marinade & Basting
- 1/2 cup Extra Virgin Olive Oil (high quality Portuguese oil)
- 4 cloves Garlic (thinly sliced)
- 1 Lemon (zested and juiced)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (Pimentão Doce)
Traditional Sides
- 500 grams Boiled New Potatoes (skin on)
- 2 pieces Bell Peppers (one red, one green)
- 4-6 slices Thick Slices of Sourdough or Cornbread (to catch the juices)
- 1 small Red Onion (thinly sliced for salad)
- 1/2 bunch Fresh Parsley (finely chopped)
- 2 tablespoons White Wine Vinegar (for the pepper salad)
👨🍳 Instructions
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1
Rinse the sardines under cold running water and pat them very dry with paper towels. Keeping the skin dry is essential for a crispy finish.
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2
Generously coat the sardines with the coarse sea salt on both sides. Let them sit at room temperature for about 15-20 minutes; this firms up the flesh and seasons the skin deeply.
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3
Prepare your charcoal grill. You want medium-high heat with the coals glowing white. If using a gas grill, preheat to 450°F (230°C).
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4
In a small bowl, whisk together the olive oil, sliced garlic, lemon zest, lemon juice, oregano, and smoked paprika to create a basting oil.
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5
Place the whole bell peppers directly on the grill grates. Char them until the skin is blackened and blistered all over, about 8-10 minutes. Remove, place in a bowl covered with plastic wrap to steam, then peel, seed, and slice into strips.
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6
Toss the sliced grilled peppers with red onion, parsley, a splash of vinegar, and a drizzle of olive oil to create a 'Salada de Pimentos'.
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7
Lightly brush the grill grate with oil to prevent sticking. Shake off excess salt from the sardines.
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8
Place the sardines in a hinged grill basket if you have one; otherwise, lay them carefully across the grates perpendicular to the bars.
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9
Grill the sardines for 4-5 minutes on the first side without moving them. You are looking for charred grill marks and golden, bubbling skin.
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10
Carefully flip the fish using a thin spatula. Brush the grilled side with the garlic-lemon oil.
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11
Grill for another 4-5 minutes on the second side. The eyes should turn white and opaque, indicating they are cooked through.
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12
While the fish finishes, place the thick slices of bread on the edge of the grill to lightly toast.
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13
Remove the sardines from the heat and place them immediately onto the toasted bread. This allows the flavorful oils and juices to soak into the crumb.
💡 Chef's Tips
Always use the freshest sardines possible; the eyes should be clear and the body firm. Do not gut the sardines! In Portugal, they are grilled whole because the internal fats melt and baste the meat from the inside out. Use a hinged fish basket to make flipping a dozen sardines at once effortless and prevent the delicate skin from tearing. If you cannot find fresh sardines, high-quality frozen ones (thawed completely) work, but avoid canned for this specific recipe. Be generous with the coarse salt; much of it falls off during grilling, but it creates a necessary crust.
🍽️ Serving Suggestions
Serve with a chilled glass of Vinho Verde, a crisp Portuguese white wine with a slight effervescence. Pair with boiled new potatoes tossed in olive oil and fresh cilantro. Always serve over a thick slice of rustic sourdough bread to soak up the 'liquid gold' drippings. Include a simple side salad of tomatoes and onions dressed in red wine vinegar. Provide extra lemon wedges for guests to squeeze over the hot fish at the table.