Grilled Fresh, Plump, Portugese Sardines
Nothing added except sea salt and 3 minutes on the grill for each side of the fish. That's all these beauties need. My only regret? Looking back, I think I should probably have taken advantage of the opportunity and eaten a whole lot more sardines whilst I was in Portugal!
2006 | How I made Lemon Curd
2005 | The Helmand
© 2008 Sam Breach Grilled Fresh, Plump, Portugese Sardines