Masgouf is Iraq’s iconic grilled fish, traditionally cooked beside an open fire and finished with a tangy tamarind-and-tomato glaze.
A whole carp stays moist over indirect heat while the split fish develops smoky edges and a deeply savory, bright topping.
Cook the fish skin-side toward the heat and baste only after it begins to firm up so the glaze does not burn.
Serving Suggestions
Serve with flatbread, sliced tomatoes, herbs, pickles, and lemon wedges.
Recipe Notes
Use a large sea bass or snapper if carp is unavailable. Ask the fishmonger to scale, gut, and butterfly the fish.
Iraqi Masgouf
Whole grilled fish with tamarind, tomato, cumin, herbs, and lemon in the Iraqi Masgouf tradition.
Equipment
- Charcoal grill
- Fish basket or sturdy skewers
- Small saucepan
- Basting brush
- Chef’s knife
Ingredients
Fish and Marinade
- 3 lb whole carp scaled, gutted, and butterflied
- 1/4 cup olive oil
- 1/4 cup tamarind paste
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 1/2 tsp salt
Garnish
- 1 medium onion thinly sliced
- 2 medium tomatoes sliced
- 1/4 cup flat-leaf parsley chopped
- 1 count lemon cut into wedges
Instructions
Make the Glaze:
- Whisk the oil, tamarind, tomato paste, lemon juice, garlic, cumin, paprika, and salt in a small saucepan.
- Warm gently for 3 minutes, then cool slightly.
Grill the Fish:
- Pat the fish dry and brush both sides with the glaze.
- Grill skin-side toward medium-high indirect heat for 25 to 35 minutes, basting twice, until the flesh flakes easily.
Serve:
- Transfer the fish to a platter and spoon over any remaining glaze.
- Scatter the onion, tomatoes, and parsley around the fish and serve with lemon.
Notes
- Keep the grill covered to hold steady heat.
- Use a fish basket if the butterflied fish is delicate.
Nutrition
Calories: 520kcalCarbohydrates: 17gProtein: 52gFat: 27gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 7g