Grilled Sardines
The most emblematic dish of the Santos Populares festivals. Sardines grilled over charcoal, seasoned with coarse salt, served with roasted peppers and corn bread.
๐ The Story
On the night of June 12th, the eve of Saint Anthony's Day, Lisbon transforms into a giant street party. The smell of grilled sardines fills the streets of Alfama, Mouraria, and Graรงa. Saint Anthony, born in Lisbon in 1195, took a vow of poverty โ and since sardines were the fish of the poor, they became a symbol of the saint. This tradition started in Lisbon and spread north in the 1940s. Portugal consumes more sardines per capita than any other country โ about 6kg per person per year. Grilled sardines were voted one of Portugal's Seven Gastronomic Wonders.
๐งบ Ingredients
- 12 fresh sardines
- Coarse salt
- Green and red peppers
- Portuguese corn bread (broa)
- Olive oil
- Minced garlic
- Chopped parsley
- Vinegar (optional)
๐จโ๐ณ Instructions
- 1
Wash the sardines well but don't scale or gut them (keeps them moist).
- 2
Season generously with coarse salt.
- 3
Heat the grill over charcoal or use a very hot griddle.
- 4
Grill the sardines for about 3-4 minutes on each side.
- 5
Meanwhile, roast the whole peppers on the grill until the skin is charred.
- 6
Peel the peppers and season with olive oil, garlic, and salt.
- 7
Serve the sardines on slices of corn bread.
- 8
Accompany with roasted peppers and drizzle with olive oil.
- 9
Optionally, prepare a dressing of olive oil, vinegar, garlic, and parsley.