Canned sardines became a commonplace long ago, while fresh sardines have only started gaining attention and popularity in Europe. Certainly, it will take people time to recognize that they can eat sardines not only canned, but also variously prepared.

What do you need for it?  Purchase fresh sardines at a fish market. As with the other fish, look for clear bright eyes and a firm flesh. Have the fish scaled and gutted for grilling, but leave the bones in. The common process of the grilled sardines' preparation includes the following: toss sardines in a dry rub of herbs and a little salt and either place them on a lightly oiled grill topper or in a special basket, designed for grilling small fish. Grill four to five minutes over medium heat, turning the fish once until done. Serve with lemon, a fresh tomato salsa or a herbed green sauce.

The method described above is the simplest way of the grilled sardines' preparation, while the recipes of grilled sardines are various, as the cultures of the world are diverse and can include more sophisticated processes and exotic ingredients, making the dish suitable for special occasions and guests' treats. Experience the following recipe, suitable for festive dinners:   

Sardinhas Assadas (charcoal grilled sardines) - Recipe courtesy Emeril Lagasse, 2000
Prep Time: one hour
Cook Time: fifty five minutes
Yield: about four to six servings
Ingredients: 1 large red bell pepper,  1 large green bell pepper,  Drizzle Portuguese olive oil,  sea salt,  pepper,  2 pounds Idaho potatoes, peeled, cut into eighths,  1 pound vine-ripe tomatoes, cored and sliced 1/4-inch thick,  1 medium yellow onion, sliced into rings, about 1/4-inch thick
2 dozen medium fresh sardines, washed and patted dry.
Garnish: parsley.

Bottle Vino Verde chilled
Preparation: Preheat the oven to 400 degrees F. Season the peppers with olive oil, salt and pepper. Place on a baking sheet and roast for about fifteen to twenty minutes until the skin blisters. Remove from the oven and cool completely. Remove the skin and seeds. Slice the peppers into strips, about 1/2-inch thick. Place the potatoes into a saucepan, over medium heat and cover with water. Season with salt. Bring to a boil, reduce the heat to medium low and simmer until tender for about twelve minutes. Remove from the heat and drain. Toss the potatoes with olive oil, salt and pepper. Season the tomatoes with olive oil, salt and pepper and set aside. Season the onions with olive oil, salt and pepper, and set aside. On a large platter, arrange the potatoes, peppers, tomatoes and onions over half of the platter. Preheat the grill. Season the sardines with salt. Let stand for one hour and then rinse off and pat dry. Salting the fish before cooking results in a firmer flesh. Season the sardines with olive oil, salt and pepper. Place on the grill and cook for three to four minutes on each side, depending on the size. Grill the sardines in batches, keeping the cooked sardines warm. Place the sardines on the platter. Drizzle the sardines with olive oil. Garnish with parsley. Serve with a glass of Vino Verde.
Additionally: marinate sardines before grilling, they become more tender and juicy.

If you tend to diverse your home culinary and conduct culinary researches in order to treat your family and guests with something new, delicious and original, grilled sardines will be quite handy. Rich and fatty, sardines are wonderful on the grill and are suitable food for the picnic at your lawn or in the country.