Portuguese grilled Sardines

I bought fresh sardines on Sunday and they reminded me of my drunken feasts on little fish in Lagos. I plunged a knife into their bellies to gut them and stuffed them with basil. I salted them heavily and broiled them on one side for 4 minutes and on the other for 3.

I patiently folded back the head and the tail and removed the backbone and needle then skeleton with a firm tug. I feasted on these oily fish. I didn't need a lemon.

I bought 6 for $4. I want more. I am going back for more.