Ironbound-Style Grilled Sardines
Whole fresh sardines simply grilled over charcoal with olive oil and coarse salt, a Portuguese summer tradition celebrated in Newark's Ironbound.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Charcoal grill or grill pan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 22
- carbs
- 2
- protein
- 26
- calories
- 320
Instructions
- 1
Rinse the sardines with water. Pat them dry with paper towels.
- 2
Salt both sides of the sardines generously. Let them rest for 20 minutes.
- 3
Preheat your charcoal grill to very high heat.
- 4
Brush the sardines lightly with olive oil.
- 5
Grill directly over hot coals for 3-4 minutes per side. Cook until the skin is charred and blistered.
- 6
Transfer the sardines to a platter. Drizzle them with a little more olive oil.
- 7
Serve hot with lemon wedges and crusty bread.
Chef's tips
Grill over very high heat so the skin blisters quickly without overcooking the fish. Salt the sardines generously at least 20 minutes before grilling.
Storage
Best eaten the day they're grilled; not recommended for storage.
Reheating
Not recommended; sardines are best fresh off the grill.
Common mistakes to avoid
- •Crowding the grill, which makes the skin steam instead of char
- •Using too little salt, since sardines need a generous amount to season the meat
Serving suggestions
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