Espetos de Sardinas
Espetos de Sardinas are a traditional Spanish dish featuring fresh sardines skewered and grilled over an open flame. This simple preparation highlights the natural flavors of the fish with just a touch of salt and olive oil.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 12 pcssardine, fresh, cleaned, scales on
- 1 tbspsea salt
- 2 tbspolive oil
for serving
- 2 pcslemon, cut into wedges
Equipment
skewers · tongs · grill
The method
Step by step
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cook’s note: Soaking skewers is crucial for even cooking and preventing splintering.
- 2
Carefully skewer the sardines through the eyes, ensuring they are evenly spaced and secure on the skewer.
About 5 min
Cook’s note: Traditionally, 3-4 sardines are placed on each skewer. Keep the scales on as they help protect the delicate flesh during grilling.
- 3
Season both sides of the skewered sardines generously with sea salt.
About 1 min
- 4
Prepare your grill for medium-high heat, ideally using wood or charcoal for authentic flavor.
About 5 min
Cook’s note: The traditional method involves grilling over an olive wood fire on a sand pit, but a regular grill works well.
- 5
Brush the sardines with olive oil just before placing them on the grill.
About 1 min
- 6
Grill the sardines for 4-5 minutes per side, or until the skin is crispy and slightly charred, and the fish is cooked through.
About 10 min
Cook’s note: Sardines cook quickly; be careful not to overcook them as they can dry out.
- 7
Serve the Espetos de Sardinas immediately with fresh lemon wedges.
Keep it good
Store leftover cooked sardines in an airtight container in the refrigerator.
Gently reheat in a pan over low heat or in an oven until just warmed through.