Dias Rock (Portuguese Grilled Sardines)

I really enjoy going to new places and discovering new thing. New to me that is.

I so remember the 500 year commemoration of Dias' journey of discovery in 1988.

Dias was the first European known to have sailed around the Southernmost tip of Africa in 1488.

I was in Port Elizabeth when the replica ship built for the voyage passed by in 1988 but had no idea a Park had been named for Bartholomeu Dias and that a Rock had been planted to commemorate this Portuguese Mariner.

So many more places to discover.

The Portuguese were reliant on the ocean for commerce and food and I'm sure the Seafarers spent many a day on a beach with a fire, grilling one of the staple ingredients the seas dished up. I get this craving from time to time and when I find fresh Sardines the fire is not far from being lit. And as most of those who know me, the fire and wine are never too far away. I don't need an excuse. 

PORTUGUESE GRILLED SARDINES

Serves 2-3

Ingredients:

6 Medium sized fresh Sardines - If yo can't get fresh, use completely thawed frozen ones.

1/2 handful coarse salt

2 large Potatoes

2 Green Peppers

1/4 cup Extra Virgin Olive Oil, plus 1/4 cup

1/8 cup White Wine Vinegar

1/2 Onion, thinly sliced

2 Garlic Cloves, Thinly sliced

Salt & White Pepper

1 Large Tomato, sliced

Some slices of Cucumber if you like

Method:

Light the fire.

Scale and gut the sardines - Traditionally this is not done, yo just season them with lots of salt which is removed just before putting them on the grid.

Wash the sardines under cold, running water & pat dry with paper towel. Lightly salt the sardines with coarse salt and place in fridge. Boil potatoes until soft. Drain and cool.

Roast 2 Green Peppers over coals until charred. Place in bowl and cover with plastic to allow to steam for about 20 minutes. Remove plastic & peel and seed the peppers. Cut the peppers into 1 cm strips and combine with 1/4 cup Olive Oil & Vinegar, onion & garlic. Add tomato & Cucumber. Season with Salt & Pepper to taste.

Make sure coals are nice and hot, brush off some of the salt if you prefer & place sardines on the grid. You can use one of those  Cut potatoes in half lengthwise & place on grid. When the sardines are done on the first side, flip them over & give the potatoes a 1/4 turn to create grid marks.

Place sardines on plate with potato and green pepper salad. Drizzle with remaining Olive oil and enjoy! 

BOM APETITE!