Grilled Iraqi Fish with Tamarind Glaze — Fish Masgouf

Iraqi grilled fish butterflied open and slow-cooked over indirect heat with a tamarind-and-pomegranate marinade, served with charred tomato, samoon bread, and a fresh herb salad.

Not rated yet Middle Eastern

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

12 minsPrep

23 minsCook

35 minsTotal

MediumLevel

🥤Iraqi mint and lemon shorbat 🥂Sauvignon Blanc

Nutrition per Serving

520 Calories

38g Protein

22g Fat

38g Carbs

8g Sugar

6g Fiber

680mg Sodium

65mg Chol

Ingredients

For 2 servings

Instructions

Prep

Whisk tamarind paste, pomegranate molasses, 1 tbsp olive oil, grated garlic, turmeric, cumin, pepper, and salt into a thick paste. Pat fish fillets dry, score skin diagonally twice on each, rub marinade over both sides, rest 10 minutes. Chop parsley and mint. Thinly slice red onion. Halve tomatoes, slice onion into 1cm rings.

Grill 1

Heat grill pan over medium 3 minutes until steady heat radiates above surface. Brush tomato halves and onion rings with remaining olive oil and salt. Grill tomatoes cut-side down 5 minutes until charred. Grill onion rings 4 minutes per side until softened and charred. Transfer to a warm plate.

Grill 2

Lay fish fillets skin-side down on medium grill undisturbed 12 to 14 minutes, basting twice with extra marinade, until skin is deeply charred and flesh flakes easily. Flip each fillet for 60 seconds to mark flesh side. Transfer to plate, rest 2 minutes.

Build

Toss parsley, mint, red onion, 1 tbsp olive oil, lemon juice, and sumac until onion turns pink. Warm samoon on cooler grill edge 20 seconds per side until heated through.

Plate

Lay one samoon on each plate, set one fish fillet skin-side up on top, fan charred tomato and onion rings alongside, scatter herb salad over and around, finish with one lemon wedge per plate.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.