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