A staple side at Brazilian churrasco tables, vinagrete is paired here with charred grilled sardines for a full pescatarian salad. The finely diced tomato, onion and pepper sauce makes for an affordable, filling late-night bite.
Mix the finely diced tomato, onion and green pepper with the lemon juice, olive oil and salt and let it rest for 15 minutes.
Grill the cleaned sardines over the coals for 5 minutes per side until the skin turns crisp.
Arrange the hot sardines on a plate and spoon plenty of the vinagrete over them before serving.
Spoon the vinagrete over the sardines while they are still warm — warm fish absorbs the sauce's flavours better. Allergens: contains fish.
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