Masgouf (Iraqi Grilled Whole Fish)
Local name: مسكوف
In short: A whole fish split open and grilled over charcoal after a marinade of olive oil, tamarind and turmeric, served with raw onion, tomato and lemon. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 40 min
- Resting
- 1 h 30 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Masgouf is the fish most Iraqis would put on a table for guests, traditionally carp from the Tigris split along the back and stood upright next to a wood fire. The flesh stays moist while the skin chars, and the marinade of olive oil, tamarind and turmeric adds a gentle tartness. At home it works on a charcoal grill or in a hot oven. Serve it with raw onion, tomatoes, lemon, amba and flatbread.
Instructions
- Pat the fish dry inside and out. Whisk the oil, tamarind mixture, turmeric, salt, pepper and garlic together in a small bowl.
- Rub the marinade all over the fish, working it into the cavity and the cuts. Lay it flesh side up in a dish, cover and chill for 1 to 1 1/2 hours.
- For a charcoal grill, light the coals and wait until they are covered with white ash and the heat is medium-hot. For the oven, heat it to 230°C (450°F) with a rack in the middle and a baking tray on top of an oiled wire rack.
- Brush the grill grate or rack with oil. Place the fish flesh side down on the grate, over medium heat, and cook for 12 to 15 minutes until the flesh is lightly charred and has started to turn opaque.
- Turn the fish skin side down using two wide spatulas, or use a fish basket. Cook another 15 to 20 minutes, until the thickest part flakes easily and reads 63°C (145°F).
- In the oven, roast skin side down for 25 to 30 minutes, then grill flesh side up for 3 to 4 minutes to char the surface.
- Rest the fish for 5 minutes, then lift it onto a platter. Scatter with the onion rings and tomatoes and serve with lemon, amba and flatbread.
Tips
- Carp has many fine bones. Sea bass, bream or barramundi give a similar result with fewer bones, as long as the fish is large enough to open flat.
- No tamarind paste? Use 1 tablespoon of pomegranate molasses plus 1 tablespoon of lemon juice. Oil the grate well and let the skin firm up before flipping so the fish does not stick.
Questions and answers
What fish is used for masgouf?
Traditionally, freshwater carp from the Tigris. Elsewhere, whole sea bass, sea bream or barramundi of 1.5 to 2 kg that can be opened flat work well.
Can I cook masgouf in the oven?
Yes. Roast it skin side down on a rack at 230°C (450°F) for 25 to 30 minutes, then finish it under the grill for a few minutes to char the flesh side.
What do you serve with masgouf?
Raw onion rings, sliced tomatoes, lemon wedges, amba and flatbread are classic. Rice and a simple green salad also go well.
How long does it take to make Masgouf (Iraqi Grilled Whole Fish)?
About 1 h 5 min in total: 25 min of preparation and 40 min of cooking.
How many calories are in Masgouf (Iraqi Grilled Whole Fish)?
About 350 kcal per serving, with 35 g of protein, 8 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
