Moroccan · Main course
Essaouira Port Grilled Fish Platter
At Essaouira's harbour, you pick your fish straight from the morning catch and it is grilled over charcoal within minutes — whole sea bream, sardines, prawns and squid brushed with charmoula, seared until the skin blisters and the flesh stays juicy. Piled onto a platter with lemon and bread, it is the purest taste of the Atlantic coast.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 2 whole sea bream, scaled and gutted
- 8 large prawns, shell on
- 300 g squid, cleaned
- 8 sardines, cleaned
- 1 large bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 2 lemons and 6 tbsp olive oil
- Salt and lemon wedges to serve
Method
- 1
Make the charmoula
Blend the herbs, garlic, cumin, paprika, cayenne, lemon juice, olive oil and salt into a green marinade.
- 2
Marinate
Score the bream, then coat all the seafood in charmoula and leave 20 minutes.
- 3
Fire the grill
Get the charcoal to an even, medium-hot glow with no flames.
- 4
Grill in order
Grill the bream first as it takes longest, then the squid and prawns, and the sardines last since they cook in a couple of minutes, basting with charmoula.
- 5
Serve
Pile everything onto a platter, spoon over remaining charmoula and serve with lemon and bread.
Chef's tips
- Grill each type in order of cooking time so nothing overcooks while it waits.
- Oil the grill bars and the fish skin so the delicate catch doesn't stick and tear.
- Baste with charmoula as you go, but keep some fresh and uncooked to spoon over at the end.
Frequently asked questions
How do I stop fish sticking to the grill?
Make sure the grill is hot and clean, oil both the bars and the fish, and resist moving the fish until it releases naturally from the metal.
What sides go with it?
Simple bread, a tomato-and-onion salad and extra lemon are all it needs; the point is the freshness of the fish.