Grilled sardines is perhaps the most iconic dish of Portuguese cuisine. Here it is served in a simple yet elegant way.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2010
- 26 oz fresh sardines
- 26 oz thawed sardines
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 lb potato peeled
- 2 sweet green peppers
- 1/2 sweet onion cut into rings
- 1/3 cup olive
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- lemon wedges
MethodWith scissors, slit underside of each fish; pull out guts. Rinse out cavity and pat dry. Sprinkle inside and out with pinch of the salt and some of the pepper; let stand for 30 minutes.
In saucepan of boiling salted water, cook potatoes until tender, about 20 minutes. Drain and keep warm.
Place green peppers on greased grill over high heat; close lid and grill, turning often, until charred. Let cool enough to handle. Peel off blackened skin; seed and cut into 3/4-inch (2 cm) wide strips. Place in large bowl.
Place fish in grilling basket or on greased grill over high heat; close lid and grill, turning once, until skin is golden brown and crisp, 6 to 12 minutes. Arrange in centre of serving platter.
If desired, cut warm potatoes into chunks; add to peppers. Add onion, olives and parsley. In small bowl, whisk together oil, vinegar and remaining salt and pepper; pour over potato mixture and toss to coat. Arrange around fish. Garnish with lemon wedges.
Nutritional facts Per serving: about
- Sodium 1058 mg
- Protein 21 g
- Calories 428.0
- Total fat 24 g
- Potassium 923 mg
- Cholesterol 103 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
- Iron 17.0
- Folate 16.0
- Calcium 10.0
- Vitamin A 4.0
- Vitamin C 93.0