|The fish market- on a not-so-busy day|
|An enormous hammerhead shark. We guessed it was 14 feet long.|
The shark next to it was a decent size shark at around 8 feet
|Kent and the snapper|
"It's okay 140," the man says, wobbling his head to the side and waving his hand with a single flick of his wrist. We headed back over to the snapper.
After collecting our fish we head to this building where we can pay $3 to have our fish cleaned. The building feels vastly empty, clean and quiet compared to the fish market.
The guys who clean the fish don't speak English, so I motion as if I am holding a knife and cutting a fillet off the fish and the guy gets the idea.
|A smaller snapper -photo credit Jessa Hobson|
This first successful trip to the fish market let to many more. We learned to walk away from a fish we really wanted only to be tapped on the shoulder as we stood browsing by the competitor's boat. We also learned just how much we could get away with paying for these fish. I got the snapper pictured below for 50 dirhams - just over $10. We originally agreed on 40 dirhams but when I pulled out a 50 and expecting to get change, the price jumped to 50 dirhams. Next time we'll bring exact change.
Curtis and Kent's Perfectly Easy Red Snapper
-red snapper fillets with skin still on (the skin adds flavor and is good for you)
Place fish fillets on flat pieces of foil, skin down. Chop fresh garlic cloves into relatively small chunks and place around fish. Sprinkle salt, pepper and basil onto the flesh of the fish. Place several chunks of butter on top of the flesh. Then lemon slices on top. Fold, roll and pinch the foil to make airtight pouches.
Place pouches on grill with medium-high heat until fish flakes easily with a fork. Serve with tasty alcoholic beverage.