Portuguese folks love their sardines so much that many streets in Lisbon shut down in June for a month-long sardine festival. We hope you love our version!
Preheat the BBQ to around 450 ºF.
Place the sardines on a large plate or baking sheet (this is only to reduce the mess).
Use some paper towel to dry the sardines.
Drizzle the tbsp of vegetable oil over the sardines and spread the oil over both sides.
Sprinkle the salt evenly over all 8 sardines on both sides.
Open the BBQ lid and reduce one or two middle burners to the lowest setting. Make sure to leave the two end burners on to keep the BBQ hot.
Place the sardines over the grates where the burners are low and close the lid.
Cook for about 3 minutes. Open the lid occasionally to see if there is a lot of flairing.
If you see a lot of flames, shut off one of the burners and carefully move the sardines over the burner you shut off to reduce flairing.
Turn the sardines and cook for another 2 to 3 minutes, opening the lid occasionally to check for large flames. Once again, move the sardines to another burner if flairing gets to high.
The sardines are ready to eat. We recommend this traditional way of serving the sardines on Portuguese cornbread like you see in the photo. In Portugal, sardines are often served with boiled potatoes and a green salad. Enjoy!