WORDS MIMO Algarve chef Joana Apolónia
Grilled sardines, accompanied by potatoes, bread and a salad, is the summer meal in Portugal.
The sardines should be salted for about 20 minutes before going to the coals. As a general rule, a little coarse salt added directly onto the gill is enough.
The grill on which the sardines are placed should be as hot as possible to prevent the fish from sticking. Choose a good quality coal with large briquettes.
The coals should burn for 30 minutes before receiving the first sardines. Never add any kind of oil to the fish before you bake it. Do not pour oil on the grill.
The sardines only need to be grilled for a short time. Avoid over-cooking the fish, which will make them dry. Grilling for five minutes on each side is enough.
Try eating them like the locals on top of some fresh crusty bread drizzled with olive oil.
Photo © Algarve Tourism
MIMO restaurant is part of the Pine Cliffs resort with Michelin-star chefs and a focus on Portuguese cuisine. They are keen to welcome outside guests, groups and corporate events.
