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Seafood Mixed Grill In the Style Of Essaouira |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Seafood Mixed Grill In the Style Of Essaouira recipe on the web!!MOROCCO Essaouira is a port town on the northwest coast of Morocco. Here, on the concrete wharf where the fishing boats tie up, seafood fanciers will find a most remarkable fish 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 of the bobbing fishing boats and the blue, blue ocean from which it was taken only a few hours earlier. Talk about fresh-the vendors clean the fish the moment you order it. Seasoned by the sea breeze and served under the whirling gulls in the wide blue sky, there’s nothing that can beat it. This feast is elemental in its simplicity: grilled fish, tangy tomato salad, crusty bread. I’ve written the recipe as a mixed grill, based on the most commonly served seafoods in Essaouira. Feel free to vary the selection based on whatever looks freshest in your area. In Essaouira, the shrimp would be served with the heads on, grilled in the shells. FOR THE FISH: _ lb shrimp, ideally in the shell __ sardines, fresh, cleaned and trimmed of fins, heads, and tails left on _ whiting, whole, cleaned and trimmed of fins, heads and tails left on _ lb squid, , cleaned (see Note) ___ c olive oil, extra-virgin, or as needed Salt, coarse (kosher or sea) and freshly ground black pepper, to taste FOR THE TOMATO SALAD: _ tomatoes, fresh, ripe, seeded and finely chopped _ red onions, large, finely chopped ___ c parsley, fresh Italian (flat-leaf) ___ c olive oil, extra-virgin ___ c lemon juice fresh, or more to taste _ tsp red wine vinegar Salt and freshly ground black pepper, to taste FOR SERVING: Pita bread or Moroccan bread Lemon wedges 1. Preheat the grill to high. 2. Leaving the shrimp shells on, if desired, devein the shrimp. Rinse the shrimp and remaining seafood under cold running water, then drain and blot dry with paper towels. Brush the shrimp, fish, and squid on both sides with some of the oil and season with salt and pepper. Set aside while you make the salad. 3. Combine the tomatoes, onion, parsley, oil, 1/4 cup lemon juice, and the vinegar in a large bowl and toss gently but thoroughly to mix. Taste for seasoning, adding salt, pepper, and additional lemon juice if needed. Set aside. 4. When ready to cook, oil the grill grate. Arrange the seafood on the hot grate and grill, turning the whole fish with a long spatula and the shrimp and squid with tongs, until nicely browned and cooked through, 4 to 8 minutes per side for the whole fish (the flesh will break into firm flakes when pressed with a finger), 1 to 2 minutes per side for the shrimp and squid. After turning, brush the seafood again with the oil, and reseason with salt and pepper. 5. Divide the seafood among 8 serving plates. Serve immediately, accompanied by the salad, Moroccan or pita breads, and lemon wedges. Serves 8 Note: The squid pieces for this recipe should be large-whole bodies and whole tentacles. If you can only get squid that’s been cut into rings or chunks, thread them on a skewer to grill. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. 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