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🍽️ Portuguese Grilled Sardines

186 kcal · 30 min · 4 servings

Portuguese Grilled Sardines Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the raisins in a bowl and cover them with water. Let them soak for about 15 minutes.
  2. 2. Remove the tough stems from the spinach. Wash the leaves thoroughly in cold water and then dry them using a salad spinner.
  3. 3. Peel the shallots and the garlic cloves. Cut both ingredients into very small cubes.
  4. 4. Rinse the sardines under cold water and remove any loose scales. Carefully pat the fish dry. Hold one fish with the belly side up in your hand, gently open the flesh, and grasp the backbone at the head end with your thumb and index finger.
  5. 5. Carefully pull the backbone upwards and remove it. (Note: You can leave the backbone in, as it is soft enough to eat.)
  6. 6. Wash the thyme sprigs and shake off excess water. Place one sprig into the belly cavity of each sardine. Toss the fish in a shallow dish with one tablespoon of olive oil. Squeeze the soaked raisins well.
  7. 7. Heat the remaining olive oil in a pan. Sauté the chopped shallots and garlic over low heat until they become translucent.
  8. 8. Add the dried spinach to the pan and cook for 1 minute. Deglaze the pan with sherry.
  9. 9. Add the squeezed raisins to the pan and heat them briefly. Season the mixture with salt and pepper.
  10. 10. Heat a grill pan. Lightly salt and pepper the sardines. Grill them over high heat for about 3 minutes on each side. Serve the Portuguese sardines on plates with the spinach.

Nutrition per serving