Portuguese
Sardinhas Assadas
Charcoal-blistered whole sardines with smoky peppers, warm waxy potatoes, grilled country bread, and fresh lemon.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Sardines
- 12 whole fresh sardines, about 2 lb total, preferably 4–6 inches long, Choose exceptionally fresh fish and leave the heads, scales, and viscera intact.
- 1 tbsp Diamond Crystal kosher salt, For seasoning the sardines.
Potatoes
- 1½ lb small waxy potatoes, each about 1½ inches wide, Such as Yukon Gold.
- 1 tbsp Diamond Crystal kosher salt, For the cooking water.
- 1 tbsp extra-virgin olive oil, For dressing the warm potatoes.
Peppers
- 2 medium red bell peppers, about 7 oz each
- 1 tbsp extra-virgin olive oil, For dressing the roasted peppers.
- 1 tsp red wine vinegar
- ⅛ tsp Diamond Crystal kosher salt, For seasoning the pepper dressing.
Bread and serving
- 8 slices rustic country bread, each about ½ inch thick, about 10 oz total
- 1 tbsp extra-virgin olive oil, For brushing the bread.
- 1 medium lemon, cut into 4 wedges, Serve one wedge per person.
Directions
Prepare the fire and sardines
- Fill a {{tool:charcoal-chimney}} with lump charcoal and light it in the {{tool:charcoal-grill}}. When the coals are fully ignited, spread them in a dense, even layer over two-thirds of the grill, leaving the remaining third cooler. Heat the grate for 10 minutes; the cooking area should register 500–600°F (260–315°C). Scrub it thoroughly with a {{tool:grill-brush}}, then use {{tool:tongs}} and a folded, oil-dampened paper towel to oil it lightly.
- Inspect the whole fresh sardines for freshness: they should smell clean and briny, with bright eyes, red gills, firm bodies, and intact silvery skin. Leave them whole, including heads, scales, and viscera. If visibly dirty, rinse them very briefly under cold water; otherwise avoid washing. Pat completely dry without bending or squeezing them.
- Arrange the whole fresh sardines in a single layer on a {{tool:sheet-pan}}. Sprinkle both sides and the belly openings evenly with the 1 tbsp kosher salt from the sardine section. Refrigerate uncovered for 20 minutes while preparing the vegetables. Do not salt them longer than 30 minutes, or the flesh can become firm and overly seasoned.
Cook the potatoes and peppers
- Put the waxy potatoes in a {{tool:saucepan}} and add enough cold water to cover them by 1 inch (2.5 cm). Add the 1 tbsp kosher salt from the potato section. Bring to a boil, reduce to a steady simmer, and cook until the tip of a {{tool:chef-knife}} enters the center with slight resistance, 15–20 minutes. Drain well, return the potatoes to the warm pan for 1 minute to dry, then toss with the 1 tbsp extra virgin olive oil from the potato section. Keep warm.
- Set the whole red bell pepper directly over the hottest coals. Grill with {{tool:tongs}}, turning every 2–3 minutes, until collapsed and blackened over nearly the entire surface, 10–14 minutes. Transfer to a {{tool:mixing-bowl}}, cover, and steam for 10 minutes.
- On a {{tool:cutting-board}}, peel away the loose charred skins without rinsing off the flavorful juices. Remove the stems, seeds, and ribs with a {{tool:chef-knife}}, then tear the peppers lengthwise into broad strips. Dress with the 1 tbsp extra virgin olive oil from the pepper section, 1 tsp red wine vinegar, and ⅛ tsp kosher salt from the pepper section. Keep at room temperature.
Grill the sardines and bread
- Remove the whole fresh sardines from the refrigerator and blot away any beads of surface moisture, leaving the salt in place. Lay them perpendicular to the bars over the hottest part of the grill, with a little space between each fish. Grill uncovered and undisturbed until the skin is deeply browned, blistered, and releases cleanly from the grate, 2–3 minutes.
- Turn each sardine once with a thin metal {{tool:spatula}}; avoid gripping or puncturing it. Grill the second side for 2–3 minutes. The sardines are done when the skin is crisp, the flesh at the thickest point behind the head has turned opaque and separates cleanly from the backbone, and an {{tool:instant-read-thermometer}} inserted sideways into that flesh registers 145°F (63°C). Remove each fish as soon as it reaches this point; overcooked sardines become dry and bitter.
- Using a {{tool:pastry-brush}}, brush the country bread lightly on both sides with the remaining 1 tbsp extra virgin olive oil. Grill over the cooler section until marked, crisp at the edges, and still slightly yielding in the center, 45–75 seconds per side.
- Divide the sardines immediately among four warm plates, setting them over or beside the grilled bread so the bread absorbs their juices. Add the warm potatoes and dressed pepper strips. Serve with the lemon wedges, letting each diner remove the head and lift the flesh from the backbone at the table.
