Masghouf (Iraqi Grilled Fish) is a traditional Iraqi recipe for the national dish of spiced fish that's grilled to cook. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Iraqi Grilled Fish (Masghouf).
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Ingredients:
2 whole fresh fish (usually bass or carp), cleaned, scaled and with gills removed
2 tbsp olive oil
4 garlic cloves, minced
2 tbsp tamarind paste
1 tbsp pomegranate molasses
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground black pepper
Salt, to taste
2 tbsp fresh lemon juice
1 large onion, thinly sliced
Fresh parsley and coriander, to garnish
Lemon wedges, for serving
Warm flatbread, for serving
Grilled vegetables (optional, for serving)
Method:
Rinse the fish under cold water and pat dry with paper towels. If you’re using a whole fish, make shallow cuts on both sides to allow the marinade to penetrate the flesh better.
For the marinade: In a small bowl whisk together the olive oil, minced garlic, tamarind paste, pomegranate molasses, turmeric, cumin, coriander, cinnamon, black pepper and salt. Add the lemon juice and mix well. Rub this marinade generously over the fish, making sure to cover the inside of the fish as well. Allow the fish to marinate for at least 20 minutes, though marinating for longer will enhance the flavour.
Preheat your grill to medium-high heat. Place the fish on the grill and cook it for about 10-12 minutes on each side, depending on the size of the fish. You’ll know it’s done when the skin is crispy, and the flesh easily flakes with a fork. Be careful not to overcook the fish, as it can become dry.
Once the fish is cooked to perfection, transfer it to a warmed serving dish. Garnish with freshly-chopped parsley and coriander, and serve with lemon wedges on the side. The dish is typically enjoyed with warm flatbread (eg khobz) and grilled vegetables for a complete meal.
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