Moroccan · Main course
Safi Charmoula Grilled Sardines
Safi, Morocco's great sardine port, grills its silver catch simply and superbly — sardines butterflied, sandwiched in pairs around a layer of vivid charmoula, then grilled over coals until the skin crisps and the herb marinade melts into the oily flesh. Cheap, abundant and bursting with flavour, they are the taste of the Atlantic working coast.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Ingredients
- 16 large fresh sardines, butterflied
- 1 large bunch coriander and parsley, chopped
- 5 garlic cloves, crushed
- 1 tsp cumin, 1 tsp paprika, 1/4 tsp cayenne
- Juice of 1 lemon and 5 tbsp olive oil
- Salt
- Lemon wedges and bread to serve
Method
- 1
Butterfly the fish
Clean and butterfly the sardines, removing the backbone but keeping the two fillets joined.
- 2
Make the charmoula
Mix the herbs, garlic, cumin, paprika, cayenne, lemon juice, olive oil and salt into a thick green paste.
- 3
Sandwich
Spread charmoula over one opened sardine and press a second on top, flesh to flesh, to make a stuffed pair.
- 4
Grill
Grill the sardine sandwiches over medium-hot charcoal for 2–3 minutes a side until the skin is crisp and the flesh cooked.
- 5
Serve
Serve straight off the grill with lemon and bread, while hot and smoky.
Chef's tips
- Very fresh, firm sardines are essential; soft ones fall apart on the grill.
- Sandwiching two fish around the charmoula keeps the marinade inside and the flesh moist.
- Grill hot and fast — sardines need only minutes and dry out quickly if left too long.
Frequently asked questions
Can I cook these in a pan or oven?
Yes; a hot griddle pan or a very hot oven both work, though charcoal gives the smoky flavour that defines Safi's grilled sardines.
How do I clean sardines?
Pinch off the head, run a thumb along the belly to open and gut, then press the fish flat and lift out the backbone to butterfly it.