About This Dish
Morocco is one of the world's largest sardine producers, and grilled sardines are the definitive coastal dish. Whole fresh sardines are stuffed with chermoula, threaded onto charcoal grills, and cooked until the skin blisters and the flesh is moist and flaky. The fish grills of Essaouira port are legendary — diners choose their fish from the morning catch, and it is grilled to order for just from 30 MAD per plate. The combination of ultra-fresh sardines and smoky charcoal produces a dish of stunning simplicity and flavor that no fancy restaurant can replicate.
Ingredients
- 16 Fresh whole sardines, cleaned
- 1/4 cup Fresh cilantro, chopped
- 1/4 cup Fresh parsley, chopped
- 4 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Paprika
- 3 tbsp Lemon juice
- 3 tbsp Olive oil
- to taste Salt
- 4 Lemon wedges for serving
Instructions
- 1
Mix herbs, garlic, cumin, paprika, lemon juice, and olive oil into chermoula.
- 2
Stuff each sardine with a spoonful of chermoula.
- 3
Grill over high heat (charcoal preferred) for 3-4 minutes per side.
- 4
Serve immediately with lemon wedges and bread.
Tips & Tricks
- Sardines must be absolutely fresh — they do not keep well.
- A grill basket makes flipping much easier without breaking the fish.
- Eat with your hands — it is the only proper way.