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
Ingredients
Method
With 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
%RDI
- Iron 17.0
- Folate 16.0
- Calcium 10.0
- Vitamin A 4.0
- Vitamin C 93.0
