Grilling & roasting
Fish Grill Basket (Grilloir): Essaouira-Style Seafood
Essaouira's grilling stalls are a masterclass in simplicity: pick a fish from the ice, watch it seasoned with chermoula, and eat it minutes later, charred and smoky, off the grill. The unsung tool making that possible is the fish basket, or grilloir — a hinged wire cage that clamps a whole fish so you can turn it over live coals without it sticking, tearing or dropping between the bars. It is the single best piece of kit for grilling fish, Moroccan-style or otherwise.
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- 7 min
- Guide
- Grilling & roasting
- Updated
- 20 July 2026
At a glance
- A hinged wire basket clamps a whole fish so you can flip it as one piece over the coals.
- It solves the two problems of grilling fish: sticking to the grate and falling apart when turned.
- Oil the basket and the fish, and grill over hot but not fierce coals for crisp skin and moist flesh.
Why a basket beats a bare grate for fish
Fish is the hardest thing to grill directly. Its delicate flesh sticks to hot metal, and when you try to turn a whole sardine or bream on a grate the skin tears and the fish threatens to fall apart or drop through the bars. A fish basket solves both problems at once: the hinged wire cage holds the fish firmly between two grids, so you flip the whole basket — and the fish inside it — in one confident motion, and the fish never touches the grate directly.
The wire also lifts the fish a fraction above the grill surface and lets heat and smoke circulate all around it, so the skin crisps evenly on both sides. For the small oily fish that Morocco's Atlantic coast does so well — sardines above all, plus mackerel and small bream — a basket that holds several side by side turns a fiddly job into a quick, reliable one, which is exactly why the Essaouira grillers rely on them.
Chermoula, oiling and grilling
Coastal Moroccan grilled fish lives on chermoula — the marinade of coriander, garlic, cumin, sweet paprika, lemon and oil that is slathered inside and over the fish before grilling. Score the sides of a whole fish so the marinade and heat penetrate, coat it generously, and let it sit briefly while the coals come good. The paprika-rich chermoula also colours the skin beautifully as it chars.
Oil both the fish and the basket well so nothing sticks, clamp the fish in, and grill over hot but not raging coals — fierce flames scorch the skin before the flesh cooks. Turn the basket a few times for even colour; a whole sardine needs only a few minutes a side, a bream a little longer. The fish is done when the flesh is opaque to the bone and the skin is blistered and crisp. Serve simply, with lemon and perhaps more chermoula.
- Score and coat with chermoula inside and out before grilling.
- Oil fish and basket generously to prevent sticking.
- Hot, not fierce, coals — flames burn skin before flesh cooks.
Choosing and caring for a grill basket
Baskets come as single fish-shaped cages, flat rectangular ones that hold several small fish, and larger flat baskets that double for vegetables and prawns. Look for sturdy wire that will not warp over heat, a secure locking handle that clamps tight, and a long handle that keeps your hand away from the coals. Stainless steel resists rust; cheaper plated wire can flake, so season and dry it well.
After grilling, burn off residue over the coals, then clean the wire with a brush while warm and dry it thoroughly to prevent rust. A light wipe of oil before storage keeps a plain-steel basket in good order. The same basket earns its keep beyond fish — prawns, squid, halloumi and vegetables all grill neatly in it. For the coals themselves, our fire-management guide covers building the right bed.
Frequently asked questions
What is a fish grill basket used for?
It is a hinged wire cage that clamps a whole fish so you can grill and flip it without it sticking to the grate or falling apart. It solves the two big problems of grilling fish over coals, holding the fish securely between two grids so you turn the whole basket at once. It is the tool behind Essaouira's grilled sardines and bream, and works for any delicate fish.
How do you grill fish Essaouira-style?
Score a whole fish, coat it inside and out with chermoula — coriander, garlic, cumin, paprika, lemon and oil — and clamp it in an oiled fish basket. Grill over hot but not fierce coals, turning the basket a few times, until the skin is blistered and crisp and the flesh is opaque to the bone. Small sardines need only a few minutes a side. Serve with lemon and extra chermoula.
Do I need to oil the fish basket?
Yes, oil both the basket and the fish well before grilling. Fish skin sticks readily to hot metal, and a well-oiled basket and fish release cleanly so the skin stays intact when you turn it. Oiling also helps the skin crisp rather than weld to the wire. Preheating the empty basket briefly before adding the fish further reduces sticking.
Can I grill other things in a fish basket?
Absolutely. Flat grill baskets are excellent for prawns, squid, halloumi, sliced vegetables and anything small or delicate that might fall through a grate or stick to it. The same clamp-and-flip principle keeps everything together and lets you turn a whole batch at once. It is one of the more versatile pieces of grilling kit, well worth owning even if you rarely grill whole fish.