📝 About This Recipe
Transport yourself to the sun-drenched coast of Portugal with this quintessential summer staple, celebrated during the Feast of St. Anthony. These sardines are traditionally grilled whole to preserve their succulent oils, resulting in a smoky, charred skin and buttery, tender flesh. Simple yet profound, this dish honors the purity of the Atlantic's bounty with just a touch of coarse sea salt and a vibrant, charred pepper salad.
🥗 Ingredients
The Star Seafood
- 12-16 pieces Fresh Whole Sardines (scaled but not gutted for authenticity; very fresh)
- 3 tablespoons Coarse Sea Salt (Flor de Sal or Maldon preferred)
Salada de Pimentos (Roasted Pepper Salad)
- 2 large Red Bell Pepper (whole)
- 1 large Green Bell Pepper (whole)
- 1/2 piece Red Onion (very thinly sliced)
- 2 pieces Garlic Cloves (minced)
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil)
- 2 tablespoons Red Wine Vinegar (to taste)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Dried Oregano (Mediterranean variety)
Accompaniments
- 500 grams Boiled New Potatoes (skin-on)
- 1 loaf Crusty Sourdough or Broa (thick slices for soaking up juices)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
-
1
Rinse the sardines under cold running water to remove any loose scales. Pat them thoroughly dry with paper towels; moisture is the enemy of a good char.
-
2
Generously coat the sardines with the coarse sea salt on both sides. Place them in a tray, cover, and let them sit in the refrigerator for 20-30 minutes to firm up the flesh.
-
3
Prepare your grill. For the most authentic flavor, use natural lump charcoal. You want a medium-high heat where you can hold your hand over the grate for only 2-3 seconds.
-
4
While the grill heats, place the whole bell peppers directly over the flames. Turn them occasionally until the skin is completely blackened and blistered all over.
-
5
Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. This steams the skin, making it easy to peel.
-
6
Peel the charred skin off the peppers (do not rinse them, or you lose flavor). Remove the seeds and slice the flesh into thin strips.
-
7
In a medium bowl, toss the pepper strips with the sliced red onion, minced garlic, olive oil, vinegar, parsley, and oregano. Season with a pinch of salt and set aside.
-
8
Boil the new potatoes in salted water until tender, about 15-20 minutes. Drain and keep warm.
-
9
Lightly oil the grill grate or use a hinged fish basket to prevent sticking. Shake the excess salt off the sardines.
-
10
Place the sardines on the grill. Cook for 3-4 minutes per side. The skin should be crispy and blistered, and the eyes should turn opaque white.
-
11
Avoid flipping the fish more than once. Use a thin metal spatula to gently release the delicate skin from the grates.
-
12
During the last minute of grilling, place the thick slices of bread on the outer edges of the grill to lightly toast.
-
13
To serve, place a slice of toasted bread on each plate, top with a few sardines, and serve the pepper salad and potatoes on the side.
💡 Chef's Tips
Source the freshest sardines possible; they should have bright eyes and smell like the ocean, not 'fishy'. Authentic Portuguese prep leaves the innards intact to keep the fish moist, but you can gut them if you prefer a milder flavor. Always use coarse salt rather than table salt to create a protective crust that prevents the fish from drying out. If using a grill basket, grease it heavily with oil before adding the fish to ensure the skin remains intact. Don't overcook! Sardines are small and cook very quickly; as soon as the flesh flakes near the spine, they are done.
🍽️ Serving Suggestions
Serve with a chilled glass of Vinho Verde, a crisp and slightly effervescent Portuguese white wine. Place the sardines directly on a thick slice of 'Broa' (cornbread) so the bread absorbs the delicious smoky oils. Offer a side of simply dressed tomato and cucumber salad for extra freshness. Provide plenty of lemon wedges for a bright acidity that cuts through the rich, oily fish. A cold Portuguese lager like Sagres or Super Bock is a classic local pairing.