A traditional dish from the banks of the Tigris, masgouf is made by butterflying a whole fish and grilling it slowly over a wood fire. This simple version uses olive oil, salt, and pomegranate molasses, and is one of the most enduring dishes of Iraqi cuisine.
Butterfly the fish by opening it flat like a book. Rub the olive oil, pomegranate molasses, cumin, sweet paprika, salt, and black pepper marinade over both sides.
Let it rest for 20 minutes.
Grill the fish over medium heat, either on a grill or under the oven broiler, for 35–40 minutes, brushing it with the marinade occasionally, until the skin is crisp and the flesh is fully cooked.
Serve hot; an onion and parsley salad makes a good accompaniment.
Best enjoyed fresh. Cooked fish can be refrigerated for 1 day; reheat it in the oven. Allergen: The ingredients list indicates that this dish contains fish. Check packaged-product labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
