Fresh Sardines on Grilled Bread
Grilled the Portuguese way with olive oil and coarse salt, these sardines are delectable. They're served on thick slices of toasted country bread that soften slightly and gain flavor as the sardine juices soak in. You'll be surprised how easy it is to fillet the sardines at the table; the meat virtually separates itself from the spine and bones.Plus: More Grilling Recipes and Tips
Recipe Summary test
Fish Alternatives Sweeter than sardines, smelts are an ideal alternative here. They're usually smaller, so cook them a little less.
The saltiness of the sardines and the rusticity of this dish are perfect with a very cold bottle of unassuming and refreshing Vinho Verde from Portugal. Many Vinho Verdes are nonvintage, but if those available to you are dated, choose as young a bottle as possible.