Essaouira Grilled Sardines

Ingredients

• •Fresh sardines
• •Garlic
• •Fresh coriander
• •Paprika
• •Cumin
• •Olive oil
• •Lemon
• •Sea salt
• •Chili flakes

Steps

1. 1Scale and gut fresh sardines at the harborside stall, keeping the heads and tails on so they hold together over the fire.
2. 2Blend crushed garlic, chopped coriander, paprika, cumin, and a splash of olive oil into a loose green marinade called chermoula.
3. 3Rub the chermoula generously inside and over the outside of each sardine, then let them sit for about 15 minutes so the flavors soak in.
4. 4Lay the sardines directly onto a small charcoal grill balanced on the cart, arranging them in neat rows.
5. 5Grill the sardines for about 2 minutes per side, watching closely as the skin blisters and the flesh turns opaque and firm.
6. 6Turn them only once with a thin metal spatula to keep the delicate skin from tearing.
7. 7Scatter chili flakes and a pinch of sea salt over the hot fish as soon as they come off the grill.
8. 8Serve the sardines stacked on a sheet of paper with lemon wedges, ready to be eaten with the fingers by the harbor wall.