Iraqi grilled fish, called masgouf, is another ancient recipe and considered to be the national dish of Iraq. One can imagine pulling carp from the two rivers that meander through the country, the Tigris and Euphrates, and cooking them riverside on hot coals. Carp is the fish you would likely find in Iraq, I used a river trout for the recipe but catfish or bream could also be substituted. The recipe is super easy and the results wonderful. Sometimes the simplest things in life are best and this dish is a perfect example of that.
Iraqi Grilled Fish ( Masgouf)
- 2 medium carps can use another firm white-fleshed gutted and scaled
- 2 Tablespoons olive oil
- 1 teaspoons ground turmeric
- 2 Tablespoons freshly pureed whole tomatoes strained
- 1 teaspoon salt
- Preheat the barbecue to medium heat.
- Split the fish open at the backbone to expose the inside flesh of the fish.
- Combine the turmeric, strained tomato puree, olive
- oil and salt. Using a basting brush, liberally baste the inside of the fish. .
- Using a fish wire basket, fit the fish to keep the fish flesh exposed
- Place fish on the barbecue skin down and cook for 7-9 minutes and turn over to cook for another 5-7 minutes.
- Put on a platter and you should be able to easily remove the head and spine along with all the bones.
- Tender and delicious!