Recipe: Grilled Sardines

GRILLED SARDINES

"Grilled sardines in Europe are actually broiled, but I think they are better when cooked over open flames. This simple recipe is the way my Portuguese friend Joseph Theresa would cook them at the beach, over a driftwood fire, the sardines skewered on a stick. Sounds romantic, but your backyard grill will do the trick."

2 pounds fresh sardines (about 24), cleaned, dressed, and boned
1 cup kosher or coarse salt
Extra-virgin olive oil
Freshly ground black pepper

Layer the sardines and salt in a 9x13x2-inch baking dish, cover, and let them stand in the refrigerator for 2 to 3 hours.

WHEN READY TO COOK:
Rinse salt from the sardines, then brush each liberally with oil.

Light a charcoal fire or preheat your gas grill on. Oil the grill's cooking grate.

Place the sardines on the grill and cook for 3 minutes. Gently roll to turn them over and cook for another 3 minutes, until the fish is firm and just thinks about flaking. Transfer them to a warm platter. Serve with very cold white wine and olive oil seasoned with salt and pepper.

Makes 6 servings as a first course or 8 to 10 as part of a tapas buffet
Source: The Big Book of Fish and Shellfish by Fred Thompson