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Grilled Fish on the Quay (Peixe Grelhado do Cais)

sjfegan

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4
Servings

Ingredients

  • 4 whole small fish (such as sardines), cleaned
  • 60ml (1/4 cup) Olive oil
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • Salt to taste

Method

  1. Rub the fish with olive oil, garlic, paprika and salt.
  2. Let sit for 15 minutes to absorb the seasoning.
  3. Grill over hot charcoal for 4–5 minutes per side until the skin is charred and the flesh is cooked through.
  4. Serve hot.

Introduction: Fresh fish simply grilled and seasoned, a popular quick meal sold near the bustling docks of Iberian port cities during this era of maritime ambition.

Cultural Background: The great ports of Lisbon and Seville buzzed with maritime activity during the Age of Exploration, and grilled fish sold near the docks provided a quick, accessible meal for sailors, dockworkers and merchants alike.

Tips: Cook over consistent, moderate-high heat so the fish cooks through without burning the skin. Use whatever fresh fish was available, as this was practical, catch-of-the-day cooking.

Variations: Serve with a wedge of orange or lemon. Adjust the paprika for a milder or bolder flavour.

Storage: Best eaten fresh; not well suited to storing.

Reheating: Reheating is not recommended for whole grilled fish, as the texture suffers.

Nutrition: Per serving (approx.): 220 kcal, 24 g protein, 13 g fat, 2 g carbohydrate.

FAQs:

Q: Were Iberian ports especially busy during this era?

A: Yes, cities like Lisbon and Seville became major hubs of maritime activity, their docks bustling with sailors, merchants and the constant coming and going of ships bound for new territories.

Q: What fish would typically have been sold this way?

A: Small, oily fish like sardines were common, plentiful and quick to grill, well suited to feeding busy dockside crowds.

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