Dish · portuguese
Grilled Sardines
Whole fresh sardines salted and grilled over charcoal until the skin blisters, served simply with olive oil, boiled potatoes, and roasted peppers.
Where it comes from
Grilled sardines are tied to Portugal's Atlantic fishing towns, where the fish run in from June through August. The dish is closely associated with Lisbon's Saint Anthony festival each June, when whole streets grill sardines outdoors.
What cooks argue about
Cooks argue over salting time: salted heavily well ahead of grilling draws out moisture for firmer flesh, while a light salt just before the grill keeps the sardines softer and more delicate.
Versions
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What goes in it
Each one opens everything else made with it.
olive oil
bell pepper red