Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine
- 4 3/4-inch-thick slices bread, from a large country loaf
- 6 tablespoons olive oil
- 1/4 teaspoon table salt
- 16 large sardines, cleaned (about 2 pounds in all)
- 1 tablespoon coarse salt
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about four minutes in all.
Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for four minutes. Turn and cook until golden brown and just done, about three minutes. To serve, top each piece of grilled bread with four sardines.