Sardinhas Assadas (Grilled Sardines)
Sardinhas Assadas are a classic Portuguese dish, featuring fresh sardines grilled to perfection and simply seasoned. This recipe highlights the natural flavor of the fish, making for a light yet satisfying meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6 pcsfresh sardine, whole, cleaned
- 2 tbspcoarse sea salt
- 2 tbspolive oil
for serving
- 0.5 pcslemon, cut into wedges
Equipment
grill · fish spatula · tongs · serving platter
The method
Step by step
- 1
Rinse the fresh sardines under cold water and pat them thoroughly dry with paper towels.
About 2 min
Cook’s note: Ensuring the sardines are very dry helps them crisp up nicely on the grill.
- 2
Season the sardines generously on all sides with the coarse sea salt.
About 1 min
Cook’s note: Don't be shy with the salt; it helps draw out moisture and flavor the fish.
- 3
Preheat your grill to medium-high heat.
About 8 min
Cook’s note: A hot grill prevents sticking and creates a good sear.
- 4
Lightly brush the grill grates with olive oil to prevent the fish from sticking.
- 5
Place the seasoned sardines directly on the hot grill.
- 6
Grill for 3-5 minutes per side, or until the skin is crispy and slightly charred, and the flesh is cooked through.
About 10 min
Cook’s note: The cooking time will vary depending on the size of the sardines and your grill's heat. The fish should easily flake when done.
- 7
Carefully remove the grilled sardines from the grill and arrange them on a serving platter.
About 1 min
Cook’s note: Use a fish spatula to avoid breaking the delicate fish.
- 8
Serve immediately with lemon wedges.
Cook’s note: These are traditionally eaten with boiled potatoes or a simple salad.
Keep it good
Store any leftover grilled sardines in an airtight container in the refrigerator.
Reheat gently in an oven or on a pan to avoid drying out, though they are best eaten fresh.
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