Moroccan · Seafood
Grilled Sardines, Essaouira Style
Along the Essaouira harbour, whole sardines are simply seasoned with salt, cumin and a squeeze of lemon, then grilled fast over hot charcoal until the skin blisters, eaten straight off the fire with fresh bread.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
- Level
- Easy
Ingredients
- 16 whole sardines, cleaned
- 2 tbsp olive oil
- 1 tsp cumin
- 1 lemon, cut into wedges
- Salt
Method
- 1
Season
Rub the sardines with olive oil, cumin and salt, inside and out.
- 2
Preheat the grill
Get the charcoal grill very hot before adding the fish.
- 3
Grill
Grill the sardines 2–3 minutes per side until the skin blisters and chars slightly and the flesh is opaque.
- 4
Serve
Serve immediately with lemon wedges and warm bread.
Chef's tips
- A very hot grill is essential — sardines cook fast and benefit from quick, high heat rather than slow cooking.
- Oil the grill grates well so the delicate sardine skin doesn't stick and tear.
Frequently asked questions
Can I cook these under a broiler instead?
Yes, a very hot broiler works as a substitute for charcoal, though you'll lose some of the smoky char flavour.