Masgouf (Iraqi Grilled Fish)

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Authorbaidoone
RatingDifficultyBeginner

Masgouf (Arabic: المسكوف), is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

Yields4 Servings
Prep Time20 minsCook Time1 hr 40 minsTotal Time2 hrs

 1 Carp Fish (Seabass can also be used)
 4 Onions
 3 Tomatoes
 3 Tbsp Olive Oil
 1 Tbsp Fish Seasoning
 1 Tbsp Mixed Herbs
 1 Tbsp Turmeric
 1 Tbsp Cumin
 1 Tbsp Parsley
 1 Tbsp Paprika
 1 Tsp Salt
 1 Tsp Black Pepper
 1 Tbsp Tomato Puree
 1 Whole Lemon Juice
 1 Tsp Garlic Paste

1

It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 392F (200C).

2

In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.

3

Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.

4

After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.

Category

Ingredients

 1 Carp Fish (Seabass can also be used)
 4 Onions
 3 Tomatoes
 3 Tbsp Olive Oil
 1 Tbsp Fish Seasoning
 1 Tbsp Mixed Herbs
 1 Tbsp Turmeric
 1 Tbsp Cumin
 1 Tbsp Parsley
 1 Tbsp Paprika
 1 Tsp Salt
 1 Tsp Black Pepper
 1 Tbsp Tomato Puree
 1 Whole Lemon Juice
 1 Tsp Garlic Paste

Directions

1

It is Iraqi tradition to use Carp fish for Masgouf, however should you find it difficult to find this type, Seabass or Seabream work well too. Have your fishmonger descale, gut and clean the fish, and split lengthwise from the belly. Make sure to wash the fish when you get home with cold water, lemon and vinegar. Pre-heat the grill oven at 392F (200C).

2

In a small bowl, mix all seasoning together along with the vegetable oil and tomato puree. Oil the base of a large baking tray that will fit with the fish open in a butterfly position. Slice the onions and tomatoes in large chunks and place around the fish in the baking tray.

3

Coat the entire fish with the seasoning using a brush, both inside and outside. Laying the fish scale side flat down and grill the fish in the oven. Make sure the tray is placed almost at the very bottom of the oven to slow grill the fish for 1 hour. Keep an eye on the fish in case it starts to dry/burn, either move it further down in the oven or lower the temperature.

4

After an hour, feel free to re-coat the fish again with any seasoning left in order to not re-moisten the fish and pop back in the grill for up to 45 minutes. Serve with a choice of salad or tomato rice traditionally.

Masgouf (Iraqi Grilled Fish)

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