Masgouf / Iraqi Grilled Fish / المسكوف

Masgouf is known as the national dish of Iraq. Best cooked over charcoal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Butterfly fish from back not belly (you can ask your fishmonger to do this too)

Step 2

Set aside

Step 3

In a bowl or mortar pestle mix lemon juice with tamarind to form a paste

Step 4

Add other ingredients and mix

Step 5

Spoon or brush over fish and marinade for minimum 30 minutes

Step 6

Dice onions

Step 7

Mince garlic

Step 8

Mince ginger

Step 9

Half cherry tomatoes

Step 10

Take a medium-sized pot over medium-high heat with 2 tablespoons of olive oil

Step 11

Start by adding in your minced garlic and onions, and cook for 1-2 minutes as it starts to sweat and become translucent

Step 12

Next, add in your tomato paste and cherry tomatoes, and cook together for another 1-2 minutes

Step 13

Follow this by adding in your turmeric, ginger, curry powder, salt and black pepper and mix well. Once well mixed, cook everything for another 6-7 minutes over a medium heat as the tomatoes begin to soften

Step 14

Turn off the heat at this point and add in your lemon juice. Stir the lemon juice in well into the sauce and then let your sauce sit until your fish is finished grilling

Step 15

Oil grill basket and place butterflied fish on top.

Step 16

Light charcoals and wait until they are yellow brown with a layer of ash on top. This means they are medium-hot.

Step 17

Grill fish over medium-high heat for 7-10 minutes depending on the size of the fish and flip half way through.

Step 18

Place fish in dish of choice

Step 19

Add a few tablespoon of tomato chutney on fish. Sprinkle chopped parsley on top. Add lemon halves on dish for use and presentation.

Step 20

Serve with bread, salad and/or red rice.