Salads
Vinagrete is a staple side dish at Brazilian churrasco meals. In this version, charred grilled sardines turn it into a complete pescatarian salad. The fresh relish of finely chopped tomatoes, onion, and pepper makes an affordable, filling late-night snack.
Mix the diced tomato, onion, and green pepper with the lemon juice, olive oil, and salt. Let stand for 15 minutes.
Grill the cleaned sardines over hot coals for 5 minutes per side, until the skin is crisp.
Arrange the hot sardines on a plate, generously spoon the vinagrete over them, and serve.
Pour the vinagrete over the sardines while they are still hot; warm fish absorbs the flavors of the sauce more readily. Allergen: contains fish.
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