Masgouf / Iraqi Grilled Fish
Iraq's International Dish, Masgouf; carp, grilled over an open fire, with a spicy tomato-based sauce.
Servings: 2 people
Calories: 440kcal
Ingredients
- 1 lb. white fish fillets
- 2 tsp. salt divided
- 2 tsp. curry divided
- 1 large onion
- 2 cloves garlic
- 3 T. vegetable oil
- 2 medium tomatoes
- 1 ½ cups chopped parsley
- ½ 6 0z. can tomato paste
- 2 T. vinegar
- 2 T. lemon juice
- ½ cup water
- ½ tsp. cayenne pepper optional
Instructions
- Wash fish fillets and pat dry. Rub them with one teaspoon salt and one teaspoon curry.
- Place the fish on a grill-safe pan or tray that's been covered with foil. Cover, to keep the fish from drying out and refrigerate until ready to cook.
- Sauce: Chop half of the onion, along with the cloves of garlic, and sauté in vegetable oil until translucent.
- Chop one of the tomatoes and add to the same pan, along with the parsley, tomato paste, vinegar, lemon juice, water, remaining salt, and curry.
- Add cayenne pepper, if using. Stir until all the ingredients come together to form a nice, rich sauce. Simmer for approximately five minutes and set aside to cool.
- Slice the remaining onion and tomato. Remove the fish from the refrigerator and smother with the tomato sauce.
- Arrange the sliced tomatoes and onions on top of the sauce. I grilled the fish in a grill basket to achieve that classic smokey masgouf flavor, but you can also bake it in the oven.
- Heat your barbecue grill, and once hot, add the fish. Cook for approximately 10 minutes. Flip halfway through.
- Served with white rice, topped with the tangy tomato sauce.
Nutrition
Calories: 440kcal | Carbohydrates: 21g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2388mg | Fiber: 7g