📝 About This Recipe
Transport yourself to the cobblestone streets of Lisbon with this quintessential Portuguese summer classic. These sardines are grilled whole to achieve a smoky, charred skin that protects the incredibly moist, buttery flesh beneath. Seasoned simply with coarse sea salt and finished with a bright, herbaceous vinaigrette, this dish celebrates the pure, briny essence of the Atlantic Ocean.
🥗 Ingredients
The Fish
- 12-16 pieces Fresh whole sardines (scaled and gutted if preferred, but traditionally cooked whole)
- 3 tablespoons Coarse sea salt (Flor de Sal or Maldon works beautifully)
- 2 tablespoons Extra virgin olive oil (for brushing)
The Molho Verde (Green Sauce)
- 1/2 cup Extra virgin olive oil (high quality Portuguese oil recommended)
- 2 tablespoons White wine vinegar
- 2 pieces Garlic cloves (very finely minced)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Red chili flakes (optional for a hint of heat)
- 1/4 teaspoon Black pepper (freshly cracked)
For Serving
- 2 pieces Lemons (cut into wedges)
- 4-6 thick slices Rustic sourdough or Broa bread (to soak up the juices)
- 2 pieces Bell peppers (red and green, for grilling alongside)
👨🍳 Instructions
-
1
Start by preparing the sardines. Rinse them gently under cold water and pat them very dry with paper towels; dry skin is the secret to a crispy char.
-
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 draws out excess moisture and seasons the flesh deeply.
-
3
While the fish rests, prepare the Molho Verde by whisking together the 1/2 cup olive oil, white wine vinegar, minced garlic, chopped parsley, chili flakes, and black pepper in a small bowl. Set aside to let the flavors meld.
-
4
Preheat your grill (charcoal is traditional and best for flavor) to high heat. Ensure the grill grates are scrubbed clean.
-
5
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent the delicate fish skin from sticking.
-
6
Slice the bell peppers into wide strips and toss them with a drizzle of olive oil and a pinch of salt.
-
7
Place the bell peppers on the grill first, as they take slightly longer than the fish. Grill until softened and charred, about 4-5 minutes per side.
-
8
Brush the sardines lightly with olive oil to remove any excess loose salt. Place them on the hottest part of the grill.
-
9
Grill the sardines for about 4-5 minutes on the first side. Do not move them until the skin is charred and releases easily from the grate.
-
10
Carefully flip the sardines using a thin metal spatula. Grill for another 3-4 minutes on the second side until the eyes have turned white and the flesh is opaque at the bone.
-
11
During the last 2 minutes of cooking, place the thick slices of bread on the grill to toast lightly.
-
12
Remove the sardines, peppers, and bread from the grill. Arrange the bread on a large platter and place the sardines directly on top of the bread so the flavorful juices soak in.
-
13
Drizzle the Molho Verde generously over the hot sardines and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use the freshest sardines possible; they should have bright eyes and a clean, salty scent. Do not over-handle the fish on the grill; flipping only once ensures the skin stays intact. If you are nervous about sticking, use a hinged fish basket to hold the sardines securely. Traditionalists eat these by placing the fish on a slice of bread and eating with their hands, leaving the bread for last as it becomes saturated with oil and salt. If fresh sardines aren't available, frozen ones work well if thawed completely and patted very dry.
🍽️ Serving Suggestions
Serve with a chilled glass of Vinho Verde or a crisp dry Rosé. Pair with a traditional Portuguese tomato and onion salad dressed in oregano. Boiled small potatoes with their skins on (batatas cozidas) make an excellent hearty side. Grilled peppers are a must-have accompaniment for the authentic 'Santos Populares' festival experience. Finish the meal with a light almond cake or fresh seasonal fruit.