About This Dish
In the remote southern city of Dakhla, where the Sahara meets the Atlantic, an extraordinary seafood culture has developed. The Dakhla seafood platter is a celebration of the ultra-fresh catch from these pristine waters: oysters harvested from the lagoon (Dakhla is Morocco's only oyster-producing region), grilled lobster, fried calamari, and charcoal-grilled fish, all served on one massive platter with chermoula, lemon, and bread. This is the meal that drives food-lovers to make the long journey south, and it is available at astonishingly low prices compared to similar seafood in Europe.
Ingredients
- 12 Fresh oysters
- 1 large Whole fish (sea bream or similar)
- 300 g Calamari, cleaned and sliced
- 12 Large prawns
- 4 tbsp Chermoula paste
- 8 Lemon wedges
- 3 tbsp Olive oil
- to taste Salt
- 1/2 cup Flour for dusting calamari
- for shallow frying Oil for frying calamari
Instructions
- 1
Marinate fish and prawns in chermoula for 30 minutes.
- 2
Shuck oysters and arrange on a bed of ice with lemon.
- 3
Grill fish over charcoal for 5-6 minutes per side.
- 4
Grill prawns for 2-3 minutes per side.
- 5
Dust calamari in flour and shallow-fry until golden, 2 minutes.
- 6
Arrange everything on a large platter with lemon wedges and bread.
Tips & Tricks
- Freshness is everything — this dish only works with the freshest seafood.
- Oysters should be shucked just before serving.
- Keep cooking times short — overcooked seafood is rubbery.