Ingredients:
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Fresh sardines (about 6-8 per skewer)
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Coarse sea salt
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Olive oil (optional, for drizzling)
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Lemon wedges (optional, for serving)
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Wooden or metal skewers (traditionally made from a stick of sugarcane, but any sturdy skewer will work)
Process:
1. Preparation of the Sardines:
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Clean the sardines: Remove the scales, guts, and head (if desired). However, traditional Espeto is often prepared with the head and guts intact to preserve the flavor.
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Rinse and pat dry: Rinse the sardines under cold water and pat them dry with paper towels.
2. Skewering the Sardines:
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Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
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Skewer the sardines: Insert the skewer through the mouth and out through the body. Thread about 4-5 sardines onto each skewer, ensuring they are securely in place.
3. Seasoning:
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Salt the sardines: Generously sprinkle coarse sea salt on both sides of the sardines. This not only seasons the fish but also helps to draw out moisture, resulting in a crispier skin.
4. Grilling:
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Prepare the grill: Heat your grill to a high temperature. If using charcoal, allow the coals to become white-hot before cooking.
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Grill the sardines: Place the skewers over the grill. If you have a sandpit or grill that allows you to angle the skewers, point the sardines towards the fire at a slight angle (the traditional method). Grill for about 3-5 minutes on each side, depending on the size of the sardines, until the skin is crispy and the flesh is cooked through.
5. Serving:
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Serve hot: Remove the sardines from the skewers and place them on a platter.
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Drizzle with olive oil (optional): For extra flavor, drizzle a bit of high-quality olive oil over the sardines.
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Garnish with lemon wedges (optional): Serve with lemon wedges on the side, allowing diners to squeeze fresh lemon juice over the fish.
