Name: Seafood Mixed Grill in the Style of Essaouira
Yield: Serves 8
Cuisine: Morocco
Ingredients: Moroccan bread or pita bread; Lemon wedges; Salt and freshly ground black pepper; ¼ cup fresh lemon juice, or more to taste; 2 teaspoons red wine vinegar; ½ cup chopped fresh flat-leaf parsley; ½ cup extra-virgin olive oil; 8 ripe tomatoes, seeded (see box) and finely chopped; 2 large red onions, finely chopped; Coarse salt (kosher or sea) and freshly ground black pepper; ¾ cup extra-virgin olive oil, or more as needed; 2 pounds squid, cleaned (see Note); 8 whole whiting or sea bream, cleaned and trimmed of fins, heads and tails left on; 16 fresh sardines, cleaned and trimmed of fins, heads and tails left on; 2 pounds shrimp, ideally in the shell

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Essaouira is a port town on the northwest coast of Morocco. Here, on the concrete wharf where the fishing boats tie up, fish lovers will find a most remarkable seafood barbecue. To get to this spot, you must navigate a tangled web of fishing nets, a gauntlet of touts (each one attempting to drag you to the stall of his employer), and a disconcerting cloud of flies. Take courage, because once you are seated, you will enjoy impeccably fresh seafood the way it is meant to be served: in sight o