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 teaspoon sea salt divided
- 2 teaspoon curry divided
Sauce Ingredients
- 1 large yellow onion
- 2 cloves garlic
- 3 tablespoon vegetable oil
- 2 medium tomatoes
- 1½ cups chopped parsley
- 3 ounces tomato paste
- 2 tablespoon vinegar
- 2 tablespoon lemon juice
- ½ cup water
- ½ teaspoon cayenne pepper (optional)
Instructions
- Wash fish under running water and pat dry. Rub salt and curry into fish and set aside as you prepare the sauce.
Prepare Sauce
- Chop half of the onion, along with the cloves of garlic and sauté in vegetable oil.
- Chop one of the tomatoes and add to the same pan, along with the parsley, tomato paste, vinegar, lemon juice, water, salt, curry, and cayenne pepper.
- Stir until all the ingredients come together to form a rich sauce. Simmer for five minutes over low heat.
Cooking Instructions
- Smother fish with the tomato sauce. Slice and arrange the remaining tomatoes and onions on top of the fish.
- Grill the fish in a grill basket for 20 minutes, flipping halfway.
- If you prefer, bake in the oven for 30 minutes at 375-degrees F. Broil for a few minutes before serving over rice.
Notes
- Although masgouf is best enjoyed fresh, leftovers can be reheated in the microwave or the oven.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 21g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2388mg | Fiber: 7g
