Lunch · 25 min · spanish

Espetos de Sardinas

If you like fresh sardines, you’ll love this Spanish lunch — 25 minutes from craving to table. It is weeknight cooking that still hits your targets — 57 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Fresh sardines
• 3 tbsp Coarse sea salt
• 2 tbsp Olive oil
• 2 Lemon

Steps

1. Build a real olive-wood or charcoal fire — espetos are grilled over embers on the beach, and the smoke is an ingredient.
2. Thread 6 sardines onto each flat skewer through the belly, like a fan.
3. Salt generously on both sides; the salt crisps the skin as it grills.
4. Grill 3 to 4 minutes per side over medium embers until the skin blisters and chars in spots.
5. The eyes turn white and the flesh firms — that is doneness, no thermometer needed.
6. Serve immediately on the skewer with lemon and bread; in Málaga, espetos are eaten standing in the sand.
7. No fire? A screaming-hot grill pan works, but the beach smoke will be missed.

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