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Charcoal Grilled Sardines (Sardinhas Assadas)
Ingredients
- 1 lrg red bell pepper
- 1 lrg green bell pepper Drizzle of Portuguese extra virgin olive oil Sea salt to taste Freshly-grnd black pepper to taste
- 2 lb Idaho potatoes peeled, and cut into eighths
- 1 lb vine-ripe tomatoes cored, and sliced 1/4" thick
- 1 med yellow onion sliced 1/4" rings
- 2 doz fresh medium sardines washed, patted dry Minced fresh parsley for garnish
- 1 bot Vino Verde chilled
Directions
- Preheat the oven to 400 degrees.
- Season the peppers with extra virgin olive oil, salt and pepper. Place on a baking sheet and roast till the skin blisters, about 15 to 20 min. Remove from the oven and cold completely. Remove the skin and seeds. Slice the peppers into strips, about 1/2-inch thick.
- Place the potatoes into a saucepan, over medium heat and cover with water. Season with salt. Bring to a boil, reduce the heat to medium-low and simmer till tender, about 12 min. Remove from the heat and drain. Toss the potatoes with extra virgin olive oil, salt and pepper.
- Season the tomatoes with extra virgin olive oil, salt and pepper, and set aside. Season the onions with extra virgin olive oil, salt and pepper, and set aside.
- On a large platter, arrange the potatoes, peppers, tomatoes, and onions over half of the platter.
- Preheat the grill. Season the sardines with salt. Let stand for 1 hour and then rinse off and pat dry. (Salting the fish before cooking results in a firmer flesh.)
- Season the sardines with extra virgin olive oil, salt and pepper. Place on the grill and cook for 3 to 4 min on each side, depending on size. Grill the sardines in batches, keeping the cooked sardines, hot.
- Place the sardines on the platter. Drizzle the sardines with extra virgin olive oil. Garnish with parsley. Serve with a glass of the Vino Verde.
- This recipe yields about 4 to 6 servings.
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