Portuguese Cebolada with Grilled Sardines

Ingredients

• 8 fresh sardines, cleaned and gutted 8 fresh sardines, cleaned and gutted
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 3g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 22g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large skillet, heat olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until the onions are soft and translucent.
3. 3.
   Stir in the paprika, dried oregano, and ground cumin. Cook for an additional 2 minutes to release the flavors.
4. 4.
   Add the white wine vinegar to the skillet and stir well. Allow the mixture to simmer for 5 minutes, until the vinegar has reduced slightly.
5. 5.
   Season the sardines with salt and pepper. Place them on the preheated grill and cook for 3-4 minutes on each side, until they are cooked through and have a nice char.
6. 6.
   Transfer the grilled sardines to a serving platter and pour the onion sauce over them.
7. 7.
   Serve the Cebolada hot with crusty bread or boiled potatoes.

Treat your ingredients with care...

• Sardines — Make sure to choose fresh sardines that have been properly cleaned and gutted. If fresh sardines are not available, you can use frozen sardines, but thaw them completely before grilling.

Tips & Tricks

• For an extra burst of flavor, marinate the sardines in a mixture of olive oil, lemon juice, and garlic for 30 minutes before grilling.
• If you prefer a spicier kick, add a pinch of chili flakes to the onion sauce.
• Serve the Cebolada with a side of fresh salad dressed with lemon vinaigrette to balance the richness of the dish.
• If you don't have a grill, you can also cook the sardines in a hot skillet or under the broiler.

Serving advice

Serve the Cebolada hot, allowing the flavors to meld together. Garnish with fresh parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the grilled sardines on a platter and generously spoon the onion sauce over them. Serve with a side of crusty bread or boiled potatoes to complete the presentation.