Moroccan · Main course
Essaouira Fish Grill Platter
The classic experience of Essaouira's port — a mixed platter of the day's catch (sardines, sea bream, squid, prawns) simply chermoula-marinated and grilled over charcoal right by the boats, served with lemon, bread and a chopped salad. It is coastal Moroccan cooking at its most honest: fresh fish, fire and citrus.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1.2 kg mixed fish and seafood (sardines, sea bream, squid, prawns)
- For chermoula: 2 bunches coriander and parsley, 5 garlic cloves, 1 tbsp cumin, 1 tbsp paprika, juice of 2 lemons, 6 tbsp olive oil
- 1/2 tsp chilli
- Coarse salt
- Lemon wedges, bread and chopped tomato-onion salad, to serve
Method
- 1
Make chermoula
Blitz the herbs, garlic, cumin, paprika, chilli, lemon and oil into a loose, vivid green marinade.
- 2
Marinate
Score the whole fish, coat everything in chermoula and leave 20–30 minutes, keeping the seafood cold.
- 3
Fire the grill
Get charcoal to a glowing, ashen heat with no flames leaping.
- 4
Grill in order
Grill the firmer fish and squid first, then the quick-cooking sardines and prawns, turning once, until charred and just cooked.
- 5
Serve
Pile onto a platter, salt, and serve with lemon, bread and chopped salad.
Chef's tips
- Grill by cooking time — thicker fish first, delicate sardines and prawns last for just a couple of minutes.
- Do not over-marinate seafood in the acidic chermoula, or the lemon starts to 'cook' it before the grill.
- The freshest catch needs the least — chermoula, fire and lemon are all it wants.
Frequently asked questions
Why is Essaouira known for fish?
It is a historic Atlantic fishing port; the blue boats land the catch daily and grill stalls cook it metres from the water.
No charcoal grill?
A very hot griddle or grill pan works; you lose the smoke, so lean on the chermoula and a good char.