Sardinhas Assadas Recipes
SARDINHAS ASSADAS / PORTUGUESE GRILLED SARDINES
I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I plan on making this recipe but if you make it before I do, I would appreciate the feedback.
Provided by kiwidutch
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
- Preheat your grill, broiler or barbecue so that it's nice and hot.
- Rinse the sardines under some water and then dry them with papertowels.
- Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
- Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.
Nutrition Facts : Calories 99.8, Fat 5.5, SaturatedFat 0.7, Cholesterol 68.2, Sodium 242.4, Protein 11.8
SARDINHAS ASSADAS
Steps:
- Preheat the oven to 400 degrees F. Season the peppers with olive oil, salt and pepper. Place on a baking sheet and roast until the skin blisters, about 15 to 20 minutes. Remove from the oven and cool 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 until tender, about 12 minutes. Remove from the heat and drain. Toss the potatoes with olive oil, salt and pepper. Season the tomatoes with olive oil, salt and pepper, and set aside. Season the onions with 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 olive oil, salt and pepper. Place on the grill and cook for 3 to 4 minutes on each side, depending on size. Grill the sardines in batches, keeping the cooked sardines warm. Place the sardines on the platter. Drizzle the sardines with olive oil. Garnish with parsley. Serve with a glass of the Vino Verde.
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- 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.
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